While Autumn might be coming to a close, the need for pumpkin spice isn’t going anywhere. With this recipe, start your day off strong with a delicious breakfast perfect for the holiday season! Made with real buttermilk, pureed pumpkin, and topped with whipped cream, you are not going to be able to resist.
Ingredients:
- ▢ 1 1/2 cups all purpose flour
- ▢ 6 tbsp brown sugar
- ▢ 1 1/2 tsp baking powder
- ▢ 1/2 tsp baking soda
- ▢ 1 tsp ground cinnamon
- ▢ 1/2 tsp nutmeg
- ▢ 1/2 tsp ground cloves
- ▢ 2/3 cup pureed pumpkin
- ▢ 1 1/2 cups buttermilk
- ▢ 2 eggs
- ▢ 3 tbsp vegetable oil
- ▢ 1/2 tsp vanilla extract
- ▢ vegetable oil or cooking spray for frying
Makes: 10 pancakes
Instructions:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
- To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.
- Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don’t overmix (stop folding when no streaks of flour remain).
- Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
- Once the oil has heated for a few seconds, turn the heat down to
- medium-low heat and carefully ladle about 1/3 cup of batter into the pan
- for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
- Once you see the edges beginning to brown slightly and a few bubbles
- breaking the surface of the batter, flip the pancakes over.
- Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you’re looking for more than that feel free to double the recipe!
- Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!
This recipe is derived from https://thebusybaker.ca/pumpkin-spice-pancakes/