Servings:6
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Ingredients
1 3/4cups (248g)all-purpose flour*(scoop and level to measure)
2tspbaking powder
3/4tspbaking soda
1/2tspsalt
1 1/2tspground cinnamon
3/4tspground ginger
1/4tspground nutmeg
1/4tspground cloves
1/4cup (55g)packed light brown sugar
1cup (245g)pumpkin puree
1 1/2cups (350ml)buttermilk
3Tbsp (42g)butter, melted, plus more cold butter for griddle
2large eggs
1tspvanilla 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.
Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
Recipe Notes
*Recipe previously used 2 cups flour, but I’ve found 1 3/4 cups is perfect.
**Batter should be slightly lumpy, don’t over-mix or pancakes won’t be as fluffy.
You can keep pancakes warm in a 200 degree oven while you finish the remaining.
Nutrition Facts
The Best Pumpkin Pancakes
Amount Per Serving
Calories 333Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 76mg25%
Sodium 490mg21%
Potassium 413mg12%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 6705IU134%
Vitamin C 1.7mg2%
Calcium 181mg18%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
Course:
Breakfast
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