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
- 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.
- 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.
- 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