Pumpkin Pancakes

Sister recommended this recipe to me.  It’s super tasty.  These pancakes come out light and airy.  Definitely a fun fall treat.  I’d also recommend topping them with homemade applesauce.

Pumpkin Pancakes

Makes about 20

Adapted from All Recipes

  • 2 cups buttermilk  (or 2 cups milk with 2 Tbsp vinegar)
  • 1/2 cup milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 Tbsp canola oil
  • 2 cups white whole wheat flour
  • 3 Tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

In a large bowl whisk together buttermilk, milk, pumpkin puree, egg and oil.  In a separate bowl, sift together flour, sugar, baking powder, soda, spices and salt.  Gently stir the dry ingredients into the wet being careful not to over mix.  Add more milk if necessary.  Using a 1/4 cup measuring cup, scoop the batter onto a hot, greased griddle or skillet.  When bubbles start to form around the edges, flip the pancake and cook for another minute.  

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3 responses

  1. Hey sister the buttermilk substitute still tastes like vinegar when you cook them up. Might cut back or skip the buttermilk entirely.

    Sent from my iPhone

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