Dave loves fall. Besides feeling cozy and the pretty leaves, he gets excited about two things – candy corn, which he can and will eat until he’s sick, and pumpkin pancakes. Not that there’s anything keeping us from eating pumpkin pancakes year-round, except for my stubbornness. If we eat pumpkin pancakes in June, what will we have to look forward to in October? I guess I enforce seasonal eating even when it involves canned ingredients.
I’ve played around with my pumpkin pancake recipe for years. The first recipe I tried made pancakes that were a little too thin, too sweet, and not pumpkiny enough. I spent a few years trying to perfect that recipe, and then eventually gave up and started adding pumpkin and spices to a regular pancake recipe. But that wasn’t as easy as it should have been either, because I only recently found a pancake recipe that I’m completely happy with.
Because pumpkin puree has a viscosity pretty similar to pancake batter, I haven’t had any problems adding it to pancake recipes without changing the flour to liquid ratio. I also like to replace the white sugar with brown sugar, and of course I add some spices, but overall, it’s a pretty straightforward transition from plain to pumpkin pancakes.
I do have one caveat about this recipe. I’ve been using powdered buttermilk for the last few months, which is much more convenient than buying liquid buttermilk and then struggling to use it all up before it goes bad. But I think it’s thinner than liquid buttermilk. If you’re using liquid buttermilk instead of reconstituted powdered buttermilk, you may need to add a little more liquid.
This is, finally, a tried and true pumpkin pancake recipe, and one more great reason to look forward to fall.
Pumpkin Pancakes (adapted from Cathy Lowe’s Simple Homemade Pancakes, found through My Apples and Oranges)
Serves 2-3
1 cup (5 ounces) flour
1 tablespoon brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ nutmeg
1 egg
2 tablespoons butter, melted and cooled
½ cup pumpkin
1 cup buttermilk
vegetable oil for the pan
1. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the butter, pumpkin, and buttermilk. Pour the liquid ingredients into the dry ingredients and whisk gently until batter is mostly mixed but still contains small lumps. Let batter rest while pan heats, at least 5 minutes.
2. Heat non-stick skillet or griddle over medium heat. Add a few drops of oil and spread it over the bottom of the pan. Using a ¼ cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
Arrh! I knew I forgot to pick up something in the States! Powdered buttermilk! We never have any here, solid or liquid! The pancakes look as perfect as can be, especially with teh maple syrup, yum! 🙂
These look delicious! They look like some of the best pumpkin pancakes I’ve seen on blogs this fall! I’ve seen powdered buttermilk in stores, but have been afraid to use it. Now that I’ve seen your review, I think I’ll give it a try. I hate buying buttermilk and then having to think of ways to finish it.
these look wonderful! I can’t wait to try them out!
these look fantastic!!
They smell wonderful! I am going to try this recipe but substitute Rice Dream for buttermilk (my house has full of lactose intolerant females, including myself!). I’ll post how it turns out!
Thank you for the recipe.
Can you say dinner tonight? These look fabulously delicious.
I love pumpkin pancakes! I’ve been making a different recipe for about a year but will definitely have to try these and compare!
I must say your photos make these pancakes look absolutely heavenly!
So… your blog is three for three, as far as recipe success goes. 🙂 First the oatmeal pancakes, then the pizza dough, now these! Delicioso. I used half whole wheat flour.
These look delicious and the recipe is very close to what I already use. A note on the buttermilk – I too use powdered buttermilk in a pinch however, rather than rush through using fresh I freeze my extra in ice cube trays and then just pop out a few cubes to thaw while I’m pulling the other ingredients out and putting the rest of the recipe together – and thaw at half power if needed.
Just finished making a triple batch and could barely keep my family from taking pancakes as they cooled on the counter. I was lucky to get them in the freezer for upcoming breakfasts! Thanks for a winning recipe!
Maybe it’s a Texas Southern girl thing- I always have a few jugs of buttermilk in the freezer that are half to 3/4 full from the last batch of cornbread or biscuits-but I do have powdered too but I only ever use it in my bread machine. I’ve already made pumpkin french toast so this is next ! YUM !
These are wonderful. Made them 2 nights in a row, my kids couldn’t get enough! Yummo!