Pumpkin Pancakes
78
Cinnamon-pumpkin pancakes.
These are the perfect way to make use of leftover pumpkin purée; mix in some pumpkin-pie spice too if you really want to lean into the fall vibes.
Ingredients
1/2 cup unsalted butter
2 cups buttermilk
2 cups all-purpose flour
4 tbsp pumpkin purée
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
2 tsp vanilla
Cinnamon, for sprinkling
Maple syrup, for serving
Instructions
MELT butter in the microwave or on the stove. Set aside to cool. Measure out buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
WHISK pumpkin purée with eggs with buttermilk, cooled melted butter and vanilla in a medium bowl. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
COAT a large frying pan lightly with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
COOK until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don't press or they will become tough.
SERVE right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with cinnamon-spiked maple syrup.
How to make pancakes
Bacon surprise: Lay strips of crispy bacon in pan. Pour plain pancake batter over bacon. Cook as usual. Serve with dark maple syrup.
No buttermilk? Get our best buttermilk substitutes.
Get more of our best pumpkin recipes.
Get more of our best pancake recipes.
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