Pumpkin PancakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
Love this recipe. We are huge fans of pumpkin treats, waffles, pancakes, muffins, pies and more. This recipe makes the house smell so good. It sure is easy to get my kids out of bed when these are served with hot maple syrup. I always serve these with a dust of powdered sugar, hot maple syrup and pomegranate seeds for color but also they are so healthy. Sometimes, I surprise the kids with mini chocolate chips. These cakes are light, fluffy and festive. I usually double the recipe so they can be enjoyed all week. Allow to cool completely and either freeze in a bag separated with wax paper so they don’t stick to each other. Or store in tupperware in the refrigerator and eat all week.
2 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
4 Tablespoons butter, melted
1 1/2 cups buttermilk
1 cup Libby’s pumpkin puree (a can has roughly 2 cups so that is why I usually double)
2 lg eggs
1/3 cup packed brown sugar
1 1/2 teaspoons salt
Maple Syrup or Whipped Cream
3/4 cup mini chocolate chips, optional
- Place the first 6 in a medium bowl and whisk to combine.
- Place melted butter in a lg bowl, add the buttermilk, pumpkin, eggs, brown sugar, and salt. Whisk well until sugar and salt have dissolved.
- Add the flour mix and fold into the wet ingredients. Gently mix until no white streaks show. Allow to sit for 10 minutes.
- Using a non stick pan, heat over medium high heat. Using butter or vegetable oil to coat the pan. Using a ladle, pour the batter into the prepared pan. If using chocolate chips, sprinkle a few on top. Allow to cook until it becomes bubbly and then flip about 2-3 minutes per side. The heat may need to be turned down to medium.
- Store the cooked pancakes on a warmed cookie sheet. Serve with hot maple syrup and/or whipped cream.