I had a little left over canned pumpkin after making my Pumpkin Coffee Cake yesterday.
I remembered seeing a recipe for Pumpkin Pancakes in A Cozy Kitchen’s new cookbook “Pancakes”.
These pumpkin pancakes are fabulous! They are light and fluffy and full of flavour!
What you need,
1 cup all-purpose flour
2 tbsp. brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1 cup buttermilk
1 large egg
¼ cup pumpkin puree (canned pumpkin)
½ tbsp. butter, melted and cooled
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
In a 2 cup glass measuring cup combine the buttermilk, egg, pumpkin and butter. Stir until fully combined.
Add the buttermilk mixture to the flour mixture and stir just to combine, do not over mix, some lumps are ok.
Heat a large skillet over medium heat. Add a little butter or spray with non-stick spray. Scoop about ¼ cup of the batter into the pan and cook for 2-3 minutes until the small bubbles form and the edges brown.
Flip the pancake and let it cook another 2-3 minutes until browned and cooked through.
You can keep the pancakes warm in a 200 degree oven on sheet pan.
Serve with a little smear of butter and your favourite syrup!
My in house taste tester loved these pancakes. He was like “how have you never made pumpkin pancakes before!”
Make them, eat them, love them!
Recipe from Adrianna Adarme’s cookbook “Pancakes”