If you’re looking for a tasty twist on a classic breakfast recipe these Pumpkin Pancakes will hit the spot! They are perfectly light and fluffy – each bite just melts in your mouth. And they fry up nice and puffy, just like the pancakes you get in an old fashioned diner.
They’re not in your face pumpkin. Instead, they’re lightly spiced and sweetened making them feeling like an extra special treat. And when you top them with a healthy dose of butter and maple syrup there’s almost no better breakfast. Make up a stack for your family this weekend and watch them dig in!
2 cups flour
3 tbsp sugar
1 tsp baking powder
½ tsp baking soda
1 ½ tsp pumpkin pie spice
2 cups buttermilk, shaken
¾ cup pumpkin puree (NOT pie filling)
1 tsp vanilla
3 tbsp butter melted and cooled
Vegetable oil or cooking spray for cooking
In a large bowl whisk together dry ingredients. Make a well in them (for wet ingredients).
In seprate bowl whisk together wet ingredients. Pour that mixture into the well you made in the dry ingredients. Gently fold together until just combine – batter will be lumpy.
Heat up a large skillet with vegetable oil or cooking spray to medium heat.
Measure ¼ cup of batter and pour onto griddle. Put as many as you can comfortably fit depending on the size of your skillet. Cook until bubbles burst on top of raw batter then flip and cook 2 to 3 minutes more.
Repeat with rest of batter.
Serve with maple syrup, butter, pecan or other favorite toppings.
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Quick tip: These are especially tasty with the addition of chocolate chips – add in ½ to 1 cup to the batter for some extra sweetness!