Pumpkin Spiced Pancakes (Printable Version)
Fluffy pumpkin pancakes with warm spices for a cozy breakfast or brunch option.
# Ingredients Required:
→ Batter
01 -
240 ml canned pumpkin puree
02 -
360 ml buttermilk
03 -
30 g melted butter
04 -
1 large egg
05 -
5 ml vanilla extract
06 -
38 g brown sugar
07 -
250 g all-purpose flour
08 -
8 g baking powder
09 -
5 g baking soda
10 -
1.25 ml salt
11 -
4.5 g ground cinnamon
12 -
1 g ground nutmeg
13 -
1 g ground ginger
14 -
A pinch of ground cloves
→ For Serving
15 -
Butter (optional)
16 -
Maple syrup (optional)
17 -
Chopped candied pecans (optional)
# Guide to Cooking:
01 -
In a large bowl, whisk together pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and brown sugar until smooth and homogeneous.
02 -
Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the wet mixture. Stir gently until just combined; a few lumps remaining is acceptable to avoid overmixing.
03 -
Heat a griddle or skillet over medium heat and lightly grease with butter or non-stick spray to prevent sticking.
04 -
Spoon approximately 60 ml batter per pancake onto the griddle. Cook until edges appear dry and bubbles form on the surface, then flip and cook for an additional 2 minutes until golden and cooked through.
05 -
Transfer cooked pancakes to a preheated oven at 93°C to keep warm while finishing remaining batter. Serve hot with optional butter, maple syrup, and candied pecans.
# Extra Suggestions:
01 -
Avoid overmixing the batter to maintain light and fluffy pancakes.