Last Sunday started with golden, fluffy, delicious pumpkin pancakes… Now, this felt like celebrating fall with all its bright colors and rich flavors!
I had about a cup of pumpkin puree left over from another recipe sitting in the fridge. I thought of baking a loaf of pumpkin bread or making pumpkin biscuits and started Googling a recipe for the latter. As I entered “pumpkin” into the search bar, a prompt popped up that said “pancakes”. Aaaaah, bliss and joy!!! I didn’t even need to look up a recipe, I just used the one I have here for apple pancakes and made some minor changes. If you find the batter to be too thick, just add a little more buttermilk.
Makes 4 servings
- 1 1/2 cups all-purspose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1 cup pumpkin puree
- 3 tablespoons unsalted butter, melted, plus 2 tablespoon extra for brushing the pan
In a medium bowl, combine the flour, baking powder, baking soda, brown sugar, salt, and the three spices.
In a large bowl, whisk together the eggs, buttermilk, and pumpkin puree. Slowly work the dry ingredients into the wet ones, and stir in 3 tablespoons melted butter.
Preheat a griddle/skillet over a medium-high heat. Using a pastry brush, brush some butter onto the griddle. I used a 2-oz. ladle, which was only 2/3rd’s full, to make 5-inch pancakes. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Drizzle with maple syrup and enjoy!