Pumpkin Spice Pancakes
User Reviews
5
Pumpkin Spice Pancakes
Description
This recipe uses all-purpose flour, sugar, baking powder, soda, pumpkin pie spice, and either dried or fresh buttermilk as the dry components. Wet ingredients include pumpkin puree, egg, melted butter, water or buttermilk, and vanilla extract. After mixing, letting the batter sit allows flavors to meld and the leavening agents to activate slightly. Cooking on medium heat on a coconut oil-greased griddle yields pancakes that are golden on the outside with tender interiors.
The pumpkin adds moisture and a subtle sweetness, complemented by the aromatic pumpkin spice blend. The texture is soft and slightly fluffy due to the combination of baking powder and soda balanced with acidity in the buttermilk.
These pancakes serve well with pure maple syrup and can be made in batches. They hold warmth in a low oven before serving.
Fresh buttermilk can be swapped for dried by following reconstitution guidelines. Pancakes freeze well when wrapped tightly and reheat quickly in the microwave between paper towels to retain softness.
Ingredients
- 1 cup all-purpose flour 4.3 ounces
- 3 Tablespoons sugar
- 4 Tablespoons dried buttermilk Fresh buttermilk can be substituted. See notes, Saco brand
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt or Redmond's Real Salt
- 2 teaspoon pumpkin pie spice
- 1 large egg
- 1 cup water If using fresh buttermilk, substitute the water for buttermilk.
- 2 Tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 cup pumpkin not pumpkin pie filling, puree
- 1 Tablespoon coconut oil (or more to grease the griddle)
Instructions
- In a large bowl, whisk all the dry ingredients together. (If using fresh buttermilk, omit the dried buttermilk)
- In a separate bowl, whisk 1 cup water (OR 1 cup buttermilk), egg, butter, vanilla extract and pumpkin puree together.
- Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Let the batter sit for 5 minutes.
- Meanwhile heat a griddle or skillet to medium. Grease griddle with coconut oil. Drop or pour the batter onto hot skillet. Turn once the first bubbles appear then break. Once cooked, keep them warm in a low oven, loosely covered with foil.
- Makes about 10, 4 inch pancakes. Serve with real maple syrup.
Notes
- Substitute fresh buttermilk for dried buttermilk by replacing water with buttermilk accordingly.
- Reconstitute dried buttermilk with 1 tablespoon powder to 1 cup water; ratios may vary by brand.
- To freeze pancakes, wrap them well in plastic and store in a zip-top bag.
- Reheat two pancakes at a time by wrapping loosely in a paper towel and microwaving in 20-second intervals until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 244mg | 10% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 9787IU | 196% |
| Vitamin C | 3mg | 3% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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