Nothing says ''Fall'' like pumpkin so why not make it a part of your breakfast?
I used to make these pancakes with a Sandra Lee recipe that utilized boxed pancake mix. However, ever since I started making these from scratch, I stopped buying it. After a little research, though, I modified my buttermilk pancake recipe to incorporate pumpkin.
The result is a subtly flavored pancake that's even better with maple syrup.
- 1-1/3 cups sifted flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon*
- 1/4 teaspoon ground ginger
- 2 eggs
- 1 cup buttermilk
- 3/4 cup pumpkin puree
- 3 tablespoons brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- *You can also replace these spices with 1 teaspoon of pumpkin spice. (I don't because I'm not a big fan of nutmeg.)
Sift the dry ingredients together in a large bowl.
Then whisk in the remaining ingredients.
Heat griddle -- 325º on my electric griddle but this may differ based on location. It doesn't need to be greased if it's non-stick.
Pour a 1/4 cup of batter onto the griddle.
When the pancake edges look slightly dry [a couple of minutes], flip the pancakes. It should take less time to finish cooking the other side of the pancake.