Pumpkin Pancake Recipe
Ingredients
- 1 cup pumpkin puree, (from canned pumpkin puree)
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
For Serving:
- Butter, maple syrup, chopped candied pecans (optional)
Instructions
- In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
- Stir in the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and pinch of cloves and mix until combined. Do not overmix. A few lumps may remain.
- Heat a griddle or skillet over medium heat and coat with butter or non-stick cooking spray.
- Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove the pancakes from the skillet and continue cooking the remaining pancake batter.
- Keep the pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve immediately with butter and warm maple syrup.
Notes
- To achieve perfect fluffiness, don't overmix the batter. Overmixing makes pancakes tough.
- Although not a must, allowing the batter to rest for 5-10 minutes before cooking, makes the pancakes fluffier.
- Keep the heat medium to medium-low while cooking the pancakes.
- Wait for bubbles to form on top before flipping. This ensures the first side is cooked.
- Make them dairy free by replacing the buttermilk and butter with a combination of 1 ¼ cup of non-dairy milk such as almond milk or oat milk (extra creamy oat milk gives the best texture), and 1/4 cup of plain plant-based yogurt.
- Store leftover pancakes in an airtight container or resealable bag in the fridge for up to 3 days.
- Pumpkin pancakes freeze well for up to 3 months.
Nutrition
Calories: 138 kcal, Carbohydrates: 23 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 22 mg, Sodium: 196 mg, Potassium: 181 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 3305 IU, Vitamin C: 1 mg, Calcium: 79 mg, Iron: 1 mg
