
šAutumn Bliss Pumpkin Pancakesšš„
So fluffy you won't each just oneā£ļø
A weekend treat for the kids and for youā£ļø
En-JOYā£ļøāāļøšš„
Pumpkin Spiced Pancakes
1Ā½ cups all-purpose flour
3 tablespoons brown sugar*
1Ā½ teaspoons baking powder
Ā¾ teaspoon baking soda
Ā¾ teaspoon salt
1 tablespoon pumpkin spice**
1Ā½ cups buttermilk
Ā¾ cup pumpkin purĆ©e
2eggs
3 tablespoons melted butter, plus more for greasing the skillet
1teaspoon vanilla extract
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and pumpkin spice.
In a medium bowl, whisk the buttermilk, pumpkin purƩe, eggs, melted butter and vanilla.
AddĀ wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Spoon pancakes onto the pan easily with a Ā¼ cup measuring cup.
Cook for 1 to 2 minutes until top bubbles and Ā light brown on the bottom: flip. Cook another 1 or 2 minutes, until the batter is completely cooked through and the pancakes are puffy and golden brown.
Ā Serve with maple syrup, honey, butter or whipped cream and dash of more pumpkin spice!
Makes about 12 to 14 (3-1/2- inch) pancakes.
Ā
*Substitute pumpkin spice with 1Ā½ teaspoons ground cinnamon, 1 teaspoon ground ginger and ā teaspoon ground nutmeg
**Substitute sugar with ripe mashed bananaĀ and add Ā¼ cup more all-purpose flour.
Ā
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