Pumpkin Pancakes
User Reviews
4.4
48 reviews
Good
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Course
Breakfast
Pumpkin Pancakes
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Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.
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Ingredients
- 1 ½ cups low fat buttermilk
- ½ cup whole milk
- 1 ⅓ cups pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ⅓ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup finely chopped and toasted pecans
Instructions
- In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
- Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
- Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes.
- Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
- Continue with more oil and remaining batter.
- If desired, top with additional toasted pecans, butter and high quality maple syrup.
Notes
- Helpful resources:
- Ran out of buttermilk? Use my simple buttermilk substitute instead.
- Learn how to measure flour.
- Learn how to toast nuts.
Genuine Reviews
User Reviews
Overall Rating
4.4
48 reviews
Good
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