Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree ((from canned pumpkin puree))
  • 1 1/2 cups buttermilk
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • Butter, maple syrup, chopped candied pecans (optional)

Instruction

  • In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
  • Stir in the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and pinch of cloves and mix until combined. Do not overmix. A few lumps may remain.
  • Heat a griddle or skillet over medium heat and coat with butter or non-stick cooking spray.
  • Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove the pancakes from the skillet and continue cooking the remaining pancake batter.
  • Keep the pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve immediately with butter and warm maple syrup.