Buttermilk Pumpkin Pancakes
Servings: 3 servings
Ingredients
wet ingredients:
- 2 large eggs
- ¾ cup pumpkin puree (180g)
- 1 cup buttermilk (250g)
- 1 teaspoon vanilla extract
- ½ cup light brown sugar (100g)
- 2 tablespoons melted butter or coconut oil
dry ingredients:
- 1 ¾ cups flour (220g) spooned and leveled
- 1 ½ teaspoons pumpkin pie spice or just cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
additionally:
- clarified butter or regular butter, for cooking the pancakes
to serve:
- maple syrup
- apple sauce or plum sauce
Instructions
- Add all the wet ingredients into a large bowl (eggs, pumpkin puree, buttermilk, vanilla extract, sugar, and coconut oil/butter). Whisk until combined.
- Place a fine-mesh strainer over the bowl, add the dry ingredients to the strainer (flour, baking powder and soda, pumpkin pie spice, and salt). Stir the ingredients with a spoon then sift them into the bowl.
- Whisk until just combined. Don't overmix the batter - small lumps are ok.
- Heat a small amount of clarified butter (or regular butter) in a non-stick pan over medium-low leat. Scoop 1 heaped tablespoon (or roughly 3 flat tablespoons) of batter for each pancake into the skillet. Cook over medium-low heat until light brown at the bottom. When you'll see bubbles on top of the pancakes flip over and cook only briefly on the other side until golden.
- Transfer the cooked pancakes onto a plate lined with kitchen towels. Repeat with the remaining batter.
- Enjoy!
Video
Notes
- You can make this recipe with homemade pumpkin puree or canned puree. I would really recommend making your own pumpkin puree – it’s so easy to make and the difference in flavor is HUGE. Do not use pumpkin pie filling which is already spiced and sweetened.
- How to make pumpkin puree: Wash the pumpkin and cut into large chunks. Place on a baking sheet lined with parchment paper. Bake for about 20 minutes at 400°F (200°C) or until fork-tender. Scoop out the seeds (you can discard seeds and skin) and puree the flesh until smooth. A have a separate detailed post with photos about that: how to make pumpkin puree.
- Sifting dry ingredients is not necessary but it makes for fluffier pancakes. If you don't want to sift them, just stir them together in a medium bowl and add to the wet ingredients.
- Serving suggestions: maple syrup, plain yogurt, and fresh fruit (such as oranges). Apple sauce and plum sauce (or plum preserves) are also great with them.
- Spices: You can use just cinnamon instead of pumpkin pie spice. Gingerbread spice mix would also be wonderful in this recipe.
- You could also add about 1/4 cup of mini bittersweet chocolate chips to this recipe.
- How to measure flour: if you’re using measuring cups to measure out the ingredients, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it!
- To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Tips for cooking perfect pancakes: The pan must be well-heated or the pancakes will soak up the fat and be dense. The most important thing is to cook the pancakes over medium-low heat. If you flip them over too soon they may fall apart. If you cook the pancakes over too high heat they will just burn on the outside and won’t be cooked through in the middle.
- Calories = 1 serving. This is only an estimate! I have forgotten to count the number of pancakes, sorry! The recipe yields about 3 servings.
Nutrition
Calories: 552kcal