Perfect Pumpkin Pancakes
User Reviews
4.7
Perfect Pumpkin Pancakes
Description
Perfect Pumpkin Pancakes feature a batter made from whole wheat flour mixed with ground nutmeg, ginger, cinnamon, baking soda and powder, salt, and sugar. The wet ingredients include buttermilk, egg, pumpkin puree, and coconut or vegetable oil. After gently combining these, the batter is cooked on a medium-heated griddle until bubbles form before flipping to finish cooking. The use of buttermilk and baking powder contributes to a light texture, while the spices and pumpkin add characteristic fall flavors.
The chocolate chips are an optional addition that melt slightly on top of each pancake, enhancing the flavor with a touch of chocolate. These pancakes can be served with syrup, butter, or additional toppings as desired.
For flour, whole wheat provides a nuttier taste and chew compared to all-purpose flour, which can be substituted if needed. Homemade buttermilk can be made easily by combining milk with lemon juice or vinegar. Avoid over mixing the batter to keep pancakes light rather than dense.
Ingredients
- 2 cups whole wheat flour
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons sugar
- 1 ¾ cups buttermilk see note
- 1 egg
- 1 cup pumpkin canned or homemade, pureed
- 2 tablespoons coconut oil or vegetable oil
- 1 cup chocolate chips optional
Instructions
- In a large bowl, whisk together the dry ingredients. Make a well in the center and add the buttermilk, egg, oil, and pumpkin. Whisk together until just combined (it's ok if there are a few dry spots remaining; over mixing pancakes can make them thick and dry).
- Preheat a griddle or skillet on the stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet. Sprinkle with chocolate chips (if using). Cook until bubbles appear on the surface of the batter, 1-2 minutes. Once the bubbles begin popping, flip the pancakes and cook for another 30 seconds to 1 minute.
Notes
- You can substitute all-purpose flour for whole wheat if preferred.
- Homemade buttermilk can be made by adding 2 tablespoons lemon juice or vinegar to 1 3/4 cups milk and letting it sit briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Pancake | |
| Calories | 184kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 306mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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