Fall is finally here and my mind is on all things autumn-y! I’ve had my eyes on these delicious Pumpkin Pancakes that Geni posted about last year, and I finally got around to making them. I had been intrigued by the idea of a pumpkin pie-ified pancake, but I guess I held off because I wasn’t much of an adventure seeker in the pancake department. What a shame.
These pancakes are to-die-for! If you enjoy pumpkin pie, then please don’t be a fool like me and wait an entire year to try these out. These are crazy delicious, light as clouds, and super easy to throw together (especially in the morning)!
Yield: 4 Servings
- 1 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1 egg
- ¾ cup pumpkin puree
- Chopped walnuts or pecans for garnish, optional
In a medium bowl, combine all-purpose flour, baking powder, cinnamon, cloves, ginger, and salt. Mix well and set aside.
In a large bowl, combine buttermilk, brown sugar, butter, vanilla, egg, and pumpkin puree. Whisk until completely combined.
Add the dry ingredients to the liquid ingredients and whisk gently until just combined. A few lumps are okay.
Heat griddle over medium heat and lightly grease. Ladle batter onto griddle and flip pancake when bubbles begin to show on the uncooked side. Serve warm with maple syrup and garnish with chopped nuts.