Ingredients

The following ingredients have 8 Servings
  • 1 and 1/2 cups buttermilk (no substitutes)
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 1 and 1/2 tablespoons vegetable oil
  • 2 cups flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup white sugar
  • 1 tsp. cinnamon
  • 4 tbsp. butter (melted)
  • Whipped Topping (optional)
  • Maple syrup

Instruction

  • In a bowl, mix together the buttermilk, pumpkin, egg, and oil.
  • If you don't have buttermilk, combine 1 and 1/2 cups 2% or whole milk with 2 tablespoons vinegar and allow to stand for about 5 minutes before using it.
  • Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Don't overstir or your pancakes will be dense.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and then remove onto a plate.
  • Combine the white sugar and cinnamon in a small bowl.
  • Place the butter in another small bowl.
  • Dip one side of each pancake into the butter and shake off the excess before transferring it to be coated in the cinnamon-sugar mixture. Dip in that and shake off any excess.
  • Enjoy topped with whipped topping and maple syrup