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Christine

Buttermilk Pumpkin Pancakes

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Ingredients Method Notes

Ingredients
  

  • 1 1/2 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 3 Tbsp. brown sugar
  • 3/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 c. buttermilk
  • 1/4 c. milk for thinning as necessary
  • 4 Tbsp butter melted
  • 2 large eggs
  • 1/2 c. pumpkin puree not pumpkin pie filling

Method
 

  1. In a large bowl, stir together flour, baking powder, brown sugar, salt and pumpkin pie spice.
  2. Add buttermilk, melted butter, eggs and pumpkin puree and use a whisk to mix it up by hand. If you think it needs a little extra thinning, stir in a few Tablespoons or up to 1/4 c. milk.
  3. Pour batter onto a greased, hot griddle and spread it out a little with a spoon so it will cook evenly. Allow it to cook on that side until it bubbles on top, then flip it to the other side and let it cook for a few minutes, or until both sides are golden in color and the center is cooked through. Serve topped with butter and maple syrup.

Notes

**You can make your own buttermilk for this recipe by simply adding a little vinegar to the bottom of the one cup measure until it fully covers the bottom, then filling the rest with milk. Let it sit for about 3-5 minutes so the vinegar can sour the milk.