
The Best Pumpkin Pancakes
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup packed light brown sugar
- 1 cup pumpkin puree
- 1 1/2 cups buttermilk
- 3 Tbsp butter, melted, plus more cold butter for griddle
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat a non-stick electric griddle to 375 degrees.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
- In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
- Pour pumpkin mixture into well in dry mixture and whisk just until combined. Let batter rest 3 minutes.
- Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden.
- Recipe Type : Breads, Breakfast and Brunch, Waffles, Pancakes, and Crepes
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