Pumpkin Pancakes

delicious for brunch in fall
Delicious for brunch in fall
Share it on your social network:
Or you can just copy and share this url

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

83
Calories
0.4g
Fat
15.6g
Carbohydrate
2.9g
Protein
28mg
Cholesterol
142mg
Sodium
Ingredients

Pumpkin Pancakes

Share

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:

Ingridiens for Pumpkin Pancakes

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 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.

  • Recipe Reviews:
    (1)
Keto Eggplant Meatballs Recipes– Homemade Keto Eggplant Meatballs– Easy Keto Eggplant Meatballs
previous
Keto Eggplant Meatballs
Vegan Roasted Eggplant Curry Recipes– Homemade Vegan Roasted Eggplant Curry– Easy Vegan Roasted Eggplant Curry Vegan Roasted Eggplant Curry Recipes– Homemade Vegan Roasted Eggplant Curry– Easy Vegan Roasted Eggplant Curry
next
Vegan Roasted Eggplant Curry
Add Review
Add Comment

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Yum!! Can't wait to try this! Thanks for sharing!

Write your own review

You can optionally upload your own image along with a review