Friday, September 30, 2016

Pumpkin Pancakes

Fall is finally in the air over on the East Coast and I am ready for ALL things pumpkin! I got up early to make my family these Pumpkin Pancakes before everyone went off to school. I think you can pre-make the batter the night before, only wait to add the buttermilk before cooking. I made my own buttermilk by adding 1 1/2 tbsp. of white vinegar to 1 1/2 cups of milk and allowed it to rest for 10 minutes. Instant buttermilk!


- 1 1/2 cups buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 3 tbsp butter, melted
- 2 large eggs
- 1 tsp. vanilla

1. In a large mixing bowl whisk your dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
2. In a smaller bowl whisk your brown sugar, pumpkin, buttermilk, melted butter, eggs and vanilla until combined.
3. Pour wet ingredients into the dry ingredients and let batter rest for 3 minutes.
4. Make your pancakes on a griddle 1/3 cup of batter at a time. Serve warm with butter and syrup.

 Dry Ingredients

 Pumpkin Pancake Batter

 Pumpkin Pancakes!


No comments:

Post a Comment