Pumpkin Buttermilk Pancakes

The weather is getting cooler and finally Fall is in the air.  Everyone knows that pumpkin is a Fall staple so what better way to get into the spirit of Autumn than to whip up a beautiful stack of Pumpkin Buttermilk Pancakes.  This recipe calls for puree pumpkin.  The great thing about puree pumpkin is that it comes straight from a can so you don’t have the daunting task of preparing it yourself.  I use Libby’s because it’s the best quality pumpkin puree available.  Pumpkin can be added to almost any baking recipe from cakes, muffins,  breads and yes, even pancakes.   It adds a great pumpkin flavor that is not over powering and tons of moisture making it a desirable component to baked goods.   These Pancakes are light and spongy (thanks to the buttermilk) with a hint of pumpkin flavor and a comforting bite of traditional Fall spices to add a little kick to your hotcakes.  Slather with butter and pour maple syrup on top and you have yourself a perfect little Fall breakfast to celebrate the cool crisp weather.    

 

pumpkin buttermilk pancakes

 

pumpkin buttermilk pancakes

To cook the perfect pancake, make sure you skillet or griddle is on medium heat. If it’s too hot they will burn easily.  You will want to keep an eye on your hotcakes, so by all means, do not check your Facebook page, stay away from Pinterest, get off the phone and don’t you dare do a load of laundry while they are cooking.  It only take 2-3 minutes per side to cook.   The photos above are a good reference.  The first picture shows that once the batter starts to bubble, it’s time to check underneath for a golden brown color, then flip for another 2-3 minutes.  

pumpkin buttermilk pancakes

Pancakes will get soggy and continue to cook if you stack them on top of each other while cooling.  The best way to cool your cakes is to lay them individually on a cookie rack until they are no longer steaming hot.  Serve warm or at room temp.

pumpkin buttermilk pancakes

Add a bit of butter and slather with maple syrup before sinking your teeth into your cakes.

pumpkin buttermilk pancakes

 

pumpkin buttermilk pancakes

 

pumpkin buttermilk pancakes

Now that’s a big bite!

pumpkin buttermilk pancakes

 

Pumpkin Buttermilk Pancakes

 

 

Pumpkin Buttermilk Pancakes
Serves 8
A delicious spiced morning treat that is perfect for Fall. Pumpkin and buttermilk create a moist texture and a spongy, light pancake. Spices add Fall Flare to an already delicious breakfast.
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon each cinnamon,ground ginger, and salt
  5. 1/8 teaspoon nutmeg
  6. and a pinch of ground cloves.
  7. 1 1/2 cups Buttermilk
  8. 6 tablespoons canned pumpkin puree
  9. 2 tablespoons melted butter
  10. 1 egg
  11. Maple Syrup
Instructions
  1. Prehead a griddle on medium heat. Slather the entire surface with butter and melt when warm.
  2. Wisk together dry ingredients. In a separate bowl, stir together 1 1/2 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg
  3. fold mixture into dry ingredients. On prepared griddle, pour in 1/4 cup batter for each pancake. I use a measuring cup for this. Cook pancakes about 2-3 minutes per side or until lightly golden brown. Cool on cookie rack for a few minutes before stacking pancakes. serve with butter and syrup.
Adapted from Martha Stewart
Adapted from Martha Stewart
Buttercream Bakehouse http://buttercream-bakehouse.com/
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  1. These pancakes were terrific! I did make a few minor changes. I followed the suggestion of another reader and replaced one teaspoon of baking powder with baking soda. I also doubled the amount of spices. I then doubled the entire recipe because we love pancakes, and the batter will keep in the fridge for a few days. The last change I made was to sprinkle a few walnut pieces in the pancakes as they were baking.

  2. Made these tonight for dinner! The flavor was fantastic, but I would like to make a suggestion… Decrease the powder to 1 tsp and add in 1 tsp of soda. Buttermilk and baking powder isn’t the greatest combination, but buttermilk and soda creates a reaction and the pancakes will be super fluffy!

    • Thanks for the compliment. It took years, a good lens and a lot of practice to get my pictures to look professional as I am completely self-taught. I appreciate you noticing!

      • These look wonderful, I can’t wait to try them! The recipe calls for 1 1/2 cups buttermilk but the instructions say to use 1 cup (butter)milk. Do we start with one cup and add more, up to 1/2 cup as needed? Thanks!

        • Thanks for your question. Yes, it’s depending on our thick you like your pancakes you may start with 1 cup and add addition buttermilk if you like your batter thinner for a lighter pancake. I fixed the proportions in the recipe so others will not be confused. I should have clarified that…sorry. The pancakes in the picture were made with 1 1/2 cups of buttermilk.