Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake recipe!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
- Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
- Let batter rest for about 5 minutes.
- Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
- Serve topped with butter and maple syrup, if desired.
Nutrition Facts : ServingSize 3 (5-inch) pancakes, Calories 527 kcal, Sugar 25 g, Sodium 878 mg, Fat 13 g, SaturatedFat 8 g, Carbohydrate 88 g, Fiber 4 g, Protein 13 g, Cholesterol 38 mg
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