Pumpkin Pancakes Recipe
Ingredients
- 1 cup pumpkin puree, plain canned pumpkin, not pumpkin pie filling
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons packed brown sugar
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- Butter or nonstick cooking spray, for the pan
For Serving
- Butter, maple syrup, and chopped candied pecans , (optional)
Instructions
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- In a large bowl, whisk the pumpkin puree, buttermilk, melted butter, egg, vanilla, and brown sugar until smooth.
- Add the dry ingredients to the wet ingredients and fold just until no dry flour remains. A few small lumps are fine. The batter should be thick but scoopable.
- Heat a lightly greased nonstick skillet or griddle over medium to medium-low heat.
- Scoop 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until the edges look set and bubbles rise and begin to leave small holes. Flip once and cook for 1 to 2 minutes, until golden and cooked through. Do not press down with the spatula.
- Transfer cooked pancakes to a baking sheet in a 200 F oven while you finish the remaining batches. Serve warm with butter, maple syrup, and candied pecans, if desired.
Notes
- Buttermilk substitute: Put 1 1/2 tablespoons lemon juice or white vinegar in a measuring cup, then add milk to reach 1 1/2 cups. Let stand for 5 minutes.
- Pumpkin: Use plain purée, not pumpkin pie filling. Strain homemade puree if watery.
- Batter: It should be thick but scoopable. If it is too stiff, fold in buttermilk 1 tablespoon at a time.
- Storage: Refrigerate cooled pancakes for up to 3 days or freeze for up to 3 months.
- Reheating: Microwave for 30 to 50 seconds, or warm a covered batch at 350 F for 6 to 8 minutes.
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
