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.
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.
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.
Add a bit of butter and slather with maple syrup before sinking your teeth into your cakes.
Now that’s a big bite!
Pumpkin Buttermilk Pancakes
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon each cinnamon,ground ginger, and salt
- 1/8 teaspoon nutmeg
- and a pinch of ground cloves.
- 1 1/2 cups Buttermilk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- Maple Syrup
- Prehead a griddle on medium heat. Slather the entire surface with butter and melt when warm.
- 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
- 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.