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Pumpkin Pancakes

Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 14
Cuisine: American
Ingredients: All-purpose flour 1 ¼ cups; Baking powder 2 tsp; Baking soda ¼ tsp; Kosher Salt ½ tsp; Pumpkin butter ½ cup; Buttermilk 1 ½ cups; Granulated sugar 3 tbsp; Unsalted butter 1 tbsp; Large eggs 2

delicious for brunch in fall

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20m
Serves 14
Easy
(1)

Ingredients

	1 ¼ cups All-purpose flour
	2 tsp Baking powder
	¼ tsp Baking soda
	½ tsp Kosher Salt
	½ cup Pumpkin butter plus more for serving
	1 ½ cups Buttermilk
	3 tbsp Granulated sugar
	1 tbsp Unsalted butter melted, plus more for greasing
	2 Large eggs

Nutritional information

Calories

0.4g

Fat

15.6g

Carbohydrate

2.9g

Protein

28mg

Cholesterol

142mg

Sodium

Cuisine:

American Recipes

Ingredients

1 ¼ cups All-purpose flour
2 tsp Baking powder
¼ tsp Baking soda
½ tsp Kosher Salt
½ cup Pumpkin butter
plus more for serving
1 ½ cups Buttermilk
3 tbsp Granulated sugar
1 tbsp Unsalted butter
melted, plus more for greasing
2 Large eggs

Pumpkin Pancakes

I love to make these Pumpkin Pancakes in fall. They are a delicious breakfast treat when the weather starts to get colder and the leaves start falling from the trees. Serve with pumpkin butter or melted butter and maple syrup.

This recipe couldn’t be easier to prepare. Combine dry ingredients in a small bowl. In a separate medium bowl, whisk pumpkin butter with the buttermilk, sugar, melted butter, and eggs. Combine the dry mixture with the pumpkin mixture. To cook, heat a buttered griddle. Pour in ⅓ cup of batter per pancake onto the prepared griddle and cook until bubbles appear on the surface. Flip and cook on the other side. Repeat with the remaining batter. Serve pancakes with remaining pumpkin butter or maple syrup.

To make these Pumpkin Pancakes, you will need the following ingredients:

Steps to make Pumpkin Pancakes

1	Mix dry ingredients	2
Whisk 1 ¼ cups of all-purpose flour with 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ a teaspoon of kosher salt in a small bowl.
2	Combine wet ingredients	3
In a separate medium-sized mixing bowl, combine ½ cup pumpkin butter, 1 ½ cups of buttermilk, 3 tablespoons of granulated sugar, 1 tablespoon of melted unsalted butter, and 2 large eggs. Whisk until smooth.
3	Combine wet and dry ingredients	3
Mix the dry ingredients with the wet and combine until the batter is smooth.
4	Heat griddle	1
Heat a griddle or place a skillet over medium-low heat. Grease with butter.
5	Cook batter	3
Pour ⅓ cup of batter per pancake onto the griddle or skillet. Cook until bubbles start to form on the surface of the pancake. Flip and cook on the other side until golden.
6	Repeat	15
Repeat with the remaining pancake batter.
7	Serve
Serve with pumpkin butter or melted butter and maple syrup.

Nothing says fall brunch like Pumpkin Pancakes! I love to make these as the weather gets colder. Try them out soon and please come back to leave a review with your thoughts.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.