Pumpkin Pancakes

Susan Bartley

By
@skbartley

Nothing says fall like a stack of pumpkin pancakes served with fresh whipping cream and real maple syrup. A long time favorite at my house.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 15 pancakes
Prep:
15 Min
Cook:
5 Min
Method:
Griddle

Ingredients

2 c
all purpose flour
5 Tbsp
brown sugar, firmly packed
1 Tbsp
baking powder
1/2 tsp
salt
1 3/4 c
buttermilk
3
eggs, room temp and lightly beat
3/4 c
canned solid pack pumpkin (not pie filling)
1/4 c
canola or vegetable oil
2 tsp
pumpkin pie spices

OPTIONAL TOPPINGS

prepared whipping cream
maple syrup
whipped butter if desired

Step-By-Step

1In large bowl combine first 4 ingredients plus pumpkin pie spice and whisk together.
2In second bowl combine all other ingredients and mix well.
3Stir wet ingredients into flour mixture and mix just to blend, mixture should remain lumpy.
4Heat and lightly greased griddle over a medium heat. To test when a small splash of water from your hands hits the griddle it should sizzle and "dance" across the griddle, than you know your pan it ready to cook your pancakes.
5Using a ladle drop about 1/4 cup of the batter onto the griddle for each pancake you make. Cook unit the tops are bubbly and the edges are slightly dry. 1 to 2 minutes, flip over and grill for another 1 to 2 minutes. Serve with fresh whipped cream and real maple syrup and enjoy!

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Flour
Regional Style: American