These pumpkin pancakes are light and airy with crisp edges and packed with fall flavors. Made with
, these are perfect for breakfast or brunch.
breakfast, fall, Pancakes, Pumpkin, pumpkin pancakes
Meas Cups and Spoons
(see substitute above)
- In a bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.
- sifting or using a whisk will make the pancakes light and airy.
- In another
, combine eggs, buttermilk, and pumpkin puree - combine well and ensure there are no lumps.
Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok.
- overmixing the batter will create dense pancakes.
Then, let the batter rest aside for 10 minutes (up to 30 minutes).
- let the batter rest as it helps the gluten in the flour relax. This gives us light and airy pancakes.
over medium-high heat. Add 1 tbsp of butter and coat the surface well.
Drop ¼ cup to ⅓ cup batter using a
, ladle, or large spoon.
Cook on one side for 2 minutes until a few bubbles appear on the top.
Flip and cook on the other side for another 30 to 40 seconds.
Serve immediately with maple syrup or honey.
Use all-purpose flour as it works best for pancakes.
Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
Use butter if possible it adds a nice brown color to the crust.
The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Maple syrup or honey is the most with pancakes
with fresh fruits.
Fruit fillings such as
- all these are great to accompany pancakes and waffles.
Recipe by Veena Azmanov