Pumpkin Pancakes Recipe
Made with our own recipe using whole pumpkin, brown sugar, molasses, spices and other fresh ingredients.
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Ingredients
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Batter
For Cooking & Serving
Method
Batter
Prepare dry ingredients
In a large bowl whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, and brown sugar until evenly combined and free of lumps.
Combine wet ingredients
In a separate medium bowl whisk the pumpkin puree, eggs, buttermilk, melted butter, molasses and vanilla extract until smooth and homogeneous.
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined — batter should be slightly luffled and thick but pourable. Do not overmix; a few small lumps are fine. If batter seems too thick, add up to 2 tablespoons of additional buttermilk to reach desired consistency.
For Cooking & Serving
Preheat and oil
Preheat a nonstick griddle or large skillet over medium heat (about 375°F / 190°C). Lightly brush or rub the surface with neutral oil or butter so it is evenly coated.
Cook pancakes
Scoop about 1/4 cup of batter per pancake onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden brown and cooked through, another 1–2 minutes. Adjust heat as needed so pancakes brown without burning.
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Lightly wipe the griddle if it becomes too dirty and re-oil if necessary.