Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
These Pumpkin Pancakes are made by combining dry ingredients—flour, brown sugar, leavening agents, salt, and a blend of spices including cinnamon, nutmeg, cloves, and ginger—to create a spiced base. The wet mixture blends buttermilk, egg, pumpkin puree, and melted butter, which is then gently mixed into the dry components. Allowing the batter to rest for 5 minutes enables the leavening agents to activate properly, contributing to fluffiness.
Cooking on a preheated griddle brushed with butter ensures even browning and flavor. Pancakes are flipped once surface bubbles form and cooked briefly on the other side. Finished pancakes are kept warm in a low oven while the remainder cook. The resulting pancakes have a moist texture with subtle pumpkin flavor and spice aroma.
The recipe notes emphasize the importance of sifting dry ingredients to avoid lumps and recommend techniques for flipping and adjusting heat levels to achieve even cooking without burning. These pancakes freeze well and reheat in a toaster, oven, or microwave.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tablespoons light brown sugar or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground ginger
- 1 cup buttermilk shaken
- 1 large egg large
- 1/4 cup pumpkin puree
- 2 tablespoons butter melted and cooled slightly, unsalted
Instructions
- Pre-heat oven to 200˚F.
- In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. Lots of mixin’!
- In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Let the batter sit for 5 minutes before cooking.
- Brush your pre-heated griddle or skillet with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Cook until small bubbles form on the surface of the pancake and then flip. Cook on the opposite side for about 40 seconds, or until golden brown.
- Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you've gone through all of the batter. Serve with warm maple syrup.
Notes
- Sift dry ingredients to prevent baking soda clumps for an even texture.
- Let the batter rest five minutes before cooking to allow leavening activation.
- Preheat the griddle and brush with butter for even cooking and flavor.
- If flipping is difficult, use two spatulas for support to keep pancakes intact.
- Adjust heat if pancakes brown too quickly to ensure thorough cooking without burning.
- These pancakes freeze well; cool before storing in freezer bags for up to two months, and reheat using a toaster, oven, or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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