Pumpkin Pancakes

Kitty FloridoOctober 10, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It’s pumpkin season, and we love it. Not only we’ve used it in pie, cakes, muffins and soups, we also love it with our breakfast! These pancakes are delicious served with maple syrup. If you want to add a little bit extra, I mixed a bit of greek yogurt with caramel sauce, and sprinkled with pumpkin pie spice.

The bitterness of the yogurt paired with the sweetness of the maple syrup on top of the pancakes, is something of fall dreams 🍂

Kitty

Pumpkin Pancakes

Adapted from Two Peas and their Pod
Yields 8 pancakes

Ingredients:
1 ¼ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon Pumpkin Pie Spice*
1 cup buttermilk, at room temperature*
⅓ cup pumpkin purée
1 egg
2 tablespoons unsalted butter. melted and cooled
1 teaspoon vanilla extract
Butter and maple syrup, for serving

Preparation:

In a large bowl, whisk together flour, brown sugar, baking powder, salt, and pumpkin spice. Set aside.
In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don’t over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thinner pancakes.
Heat your skillet over medium heat, and when ready, coat it with cooking spray. Pour about ⅓ cup of bater for each pancake. Cook each side from 3 to 4 minutes, until golden brown. Continue until you’ve used all of the batter.
You can serve with butter and maple syrup, or you can mix greek yogurt with a bit of maple syrup (depending on the sweetness you like), and sprinkle pumpkin pie spice over the mix. Add a dollop of the greek yogurt instead of the butter, and serve with maple syrup.

Note:

For the Pumpkin Pie Spice (this makes enough for the 1 tablespoon required for this recipe): ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves and ½ teaspoon ground ginger.
For the buttermilk, add one tablespoon of white vinegar to a measuring cup, and fill with whole milk until you reach the 1 cup mark. Let it stand for 5 minutes, then you have buttermilk ready to use.
If you want thinner pancakes, you can add a few tablespoons of buttermilk or milk to the batter to thin it out.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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