From all of the flurry of pumpkin activity in October, there is often some leftover pumpkin that is hanging out in the fridge or in the freezer.
Serving up some Pumpkin Pancakes is one way to make delicious use of those leftovers!
…and what a way to spice up Sunday morning breakfast!
Prep Time: 10 minutes Cooking Time: 10 minutes
Yield: 10-12 4-inch pancakes
375 grams (2 ½ cups) all purpose flour
105 grams (½ cup hard-packed) dark brown sugar
1 tablespoon (15 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) cinnamon
¼ teaspoon (1.5 mL) ginger
½ teaspoon (2.5 mL) nutmeg
½ teaspoon (2.5 mL) allspice or Chinese 5-spice
2 cups (500 mL) buttermilk
1 cup (250 mL) pumpkin puree (not pie filling)
2 large eggs
3 tablespoons melted butter
1 tablespoon (15 mL) pure vanilla extract
- In a medium-size bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Mix well.
- In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- Pour the dry ingredients over the buttermilk-pumpkin mixture and mix until just incorporated. Do not overmix. If the mixture is too thick, add a little more buttermilk, or regular milk.
- Heat a griddle or a large frying pan over medium heat. Melt a little butter or vegetable oil on the cooking surface. Scoop about 1/3 cup of batter onto the heated surface. The pancakes are ready to flip when they start to show little bubbles on the surface (about 2 minutes). Flip and cook on the other side.
- Top with butter and maple syrup.
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