Pumpkin Spice
Canned pumpkin puree gives these body and moisture that regular pancakes can't touch. The spice mix is cinnamon-heavy with ginger and nutmeg backing it up. Best from September through December, but nobody's stopping you in July.
From Original recipe · Recipe facts not copyrightable (US law)
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Prep
10 min
Cook
15 min
Makes
10 pancakes
Difficulty
easy
Nutrition
Per serving (3 pancakes) · USDA FoodData Central: Pancakes, pumpkin
217kcal
Calories
5.7g
Protein
9.1g
Fat
27.9g
Carbs
2.1g
Fiber
Ingredients
Servings
1x- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 0.13 tsp ground cloves
- 1 cup buttermilk
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- 1
Whisk 1 1/2 cups flour, 2 tbsp brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves in a large bowl.
- 2
In a separate bowl, whisk 1 cup buttermilk, 3/4 cup pumpkin puree, 2 eggs, 3 tbsp melted butter, and 1 tsp vanilla until smooth.
- 3
Pour the wet ingredients into the dry and stir until just combined. The batter will be thick.
- 4
Heat a griddle or skillet over medium-low heat. Grease with butter.
- 5
Pour about 1/3 cup batter per pancake. Spread slightly with the back of the spoon since the batter is thicker than normal.
- 6
Cook 3-4 minutes until edges are set and bubbles appear on the surface.
- 7
Flip and cook 2-3 minutes more until cooked through.
- 8
Serve with maple syrup, a pat of butter, and a dusting of cinnamon.
Notes
things we learned along the way
- Pumpkin puree, not pumpkin pie filling. The pie filling has sugar and spices already mixed in.
- These cook slower than regular pancakes because of the extra moisture from the pumpkin. Be patient.
- Brown sugar gives a deeper flavor than white. Worth it.
- Leftover pumpkin? Freeze it in 3/4-cup portions. One batch, ready to go.
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Source and credits
Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.