Friday, October 14, 2016

Super Moist Pumpkin Pancakes

These Pumpkin Pancakes are fluffy, light, super moist and perfect for a fall breakfast. The warm spices, brown sugar, all of these spices work perfectly together and the buttermilk does the trick, that's what makes them moist. The family loves these, they are perfect for a Thanksgiving breakfast or brunch. These are so easy to throw together and if you wake up early the family will coming running when they smell these.

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup light brown sugar
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk
  • 6 Tablespoons butter, melted, For griddle also
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1. Preheat a electric griddle to about 375 degrees. 
  • 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Then make a well in center of mixture and set aside.
  • 3. In a small bowl place brown sugar and crumble with finger tips until you get rid of all of the lumps. 
  • 4. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into the well in the dry mixture and whisk just until combined, it will be slightly lumpy do not over mix. Let batter rest 3-4 minutes.
  • 5. Butter the griddle then pour batter using 1/3 cup, measuring cup.
  • 6. Cook until slightly bubbly and golden brown on the bottom, then flip pancakes and cook on the other side until golden brown. Serve warm with butter and syrup.

Recipe from adapted and photo source:

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