Stupid Good Pumpkin Pancakes
User Reviews
5
Stupid Good Pumpkin Pancakes
Description
Stupid Good Pumpkin Pancakes mix wet ingredients including buttermilk, pumpkin puree, egg, and melted salted butter with dry components such as flour, brown sugar, leavening agents, spices, and salt. The batter is thick but can be thinned with additional buttermilk if desired. Cooking on a lightly oiled griddle over medium heat allows the pancakes to develop a browned edge while the interior cooks through without burning.
The inclusion of pumpkin and a mix of warm spices creates a rich, mildly sweet flavor that distinguishes these pancakes from a standard breakfast fare. The texture is dense when thick batter is maintained but remains tender and moist with a slightly crisp exterior.
These pancakes are best served hot from the griddle. The recipe suggests a brown sugar sauce companion for added sweetness. Stirring the batter gently preserves some texture, and letting it rest allows the ingredients to meld, improving overall consistency.
Using salted butter rather than oil enriches the flavor, and shaking buttermilk before measuring ensures even fat distribution. Cooking over medium heat helps avoid burning while cooking thoroughly. The batter can be whipped briefly before cooking each pancake to maintain fluffiness if it sits for some time.
Ingredients
Wet Ingredients
- 1 1/2 cups buttermilk
- 1 1/2 cups pumpkin puree
- 1 large egg
- 2 tablespoons butter melted, salted
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Whisk together the wet ingredients until they are completely smooth and incorporated completely.
- Whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl.
- Stir the dry ingredients into the pumpkin mixture just enough to combine.
- While you let the batter sit, heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can use thick batter and spread it out using the back of a spoon, This will make the THICKEST pancakes you will ever have! If you want to thin the batter, add a little bit of buttermilk at a time, mixing in until the batter reaches a thinner consistency.
- Cook each pancake until the top has bubbled and the edges have browned and then flip. Cook on the other side until it's browned. Serve hot. If the pancakes are thick they make not bubble through, so watch the sides.
Notes
- Let the batter rest before cooking to improve texture as ingredients react together.
- Shake buttermilk before measuring to incorporate the fat evenly.
- Use melted salted butter instead of oil for richer flavor.
- Cook pancakes over medium heat to brown edges without burning.
- If batter rests too long, briefly whip before cooking to restore fluffiness.
- Serve warm, optionally with a brown sugar sauce for extra sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 195mg | 8% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3675IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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