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Pumpkin Pancakes

Servings 4 Servings

Ingredients

  • 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 extract
  • 1 large egg
  • ¾ cup pumpkin puree, canned or homemade
  • Chopped walnuts or pecans for garnish, optional

Instructions

  1. In a medium bowl, combine all-purpose flour, baking powder, cinnamon, cloves, ginger, and salt. Mix well and set aside.
  2. In a large bowl, combine buttermilk, brown sugar, butter, vanilla, egg, and pumpkin puree. Whisk until completely combined.
  3. Add the dry ingredients to the liquid ingredients and whisk gently until just combined. A few lumps are okay.
  4. 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.