Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (white whole wheat or whole wheat pastry flour can also be used)
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (more can be used for a stronger cinnamon flavor)
  • 2 teaspoons pumpkin pie spice (more can be used for a stronger pumpkin spice flavor)
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 cup canned pumpkin or pumpkin puree
  • 3 tablespoon brown sugar (measured packed not loose)
  • 1 large egg
  • 2 tablespoon vegetable oil
  • oil or butter for pan (optional, but helps gives pancakes a great flavor and appearance )

Instruction

  • Combine flour, baking powder, baking soda, spices and salt. Stir to combine.
  • Add buttermilk, milk and pumpkin, stir to combine. Add brown sugar, egg and oil and stir just until combined. Batter may be thick and somewhat lumpy. Let batter sit 1-2 minutes to develop air bubbles.
  • Preheat a skillet or griddle to medium heat. Lightly coat pan with oil or butter if desired (this is recommended).
  • Scoop batter, approximately 1/4 cup at a time (an ice scream scoop works great for this), onto the skillet or griddle. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit.
  • When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once.
  • Serve with butter, maple syrup, whipped cream or pumpkin maple topping.