Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Buttermilk Pancakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

Description

I found these cooked best when I didn’t have much butter or cooking spray on my pan. If you’re nervous about them sticking, feel free to use a small amount.


Ingredients

Scale
  • 1c flour (or GF all purpose flour)
  • 2 Tbsp brown sugar or maple syrup
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3c buttermilk (or almond milk + 1 Tbsp cider vinegar)
  • 3/4c pumpkin puree (NOT pie filling)
  • 1 egg
  • 2 Tbsp butter, melted (or oil)

Instructions

  1. In a medium bowl, whisk together flour, brown sugar, baking soda, and salt. In a separate bowl, whisk together buttermilk, pumpkin puree, egg, and melted butter. Pour wet mixture into the dry ingredients and stir with a spatula until mostly smooth with a few lumps.
  2. Heat a nonstick griddle or pan over medium heat. If desired, use a very small amount of nonstick spray or butter on the cook surface to prevent sticking.
  3. Scoop the pancake batter onto the hot griddle or pan with about 1/3c scoop. Cook until bubbles form on the surface of the batter and bottom is deep golden (it may look browned. This is fine!). Flip with a spatula and continue cooking until second side is golden and batter is set. Remove to a plate and repeat with remaining batter.

Notes

Makes 8-10 pancakes