Description
This recipe makes 8 – 9 medium size pancakes. Use a super nonstick skillet and skip the butter for that perfect first born… I mean first pancake!
Ingredients
Scale
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 3 tablespoon brown sugar
- 1 cup pureed pumpkin (I used canned pumpkin)
- 1 large egg
- 1 1/2 cup buttermilk
- 2 tablespoon unsalted butter (melted and cooled)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 200°F, place a baking sheet in the middle rack.
- Add flour, salt, baking powder, baking soda, pumpkin pie spice and sugar in a large mixing bowl, whisk all ingredients together to combine. Adjust pumpkin pie spice to your taste, more spice will make spicier pancakes.
- In another bowl or a large measuring cup, add pumpkin, egg, buttermilk, melted butter and vanilla extract, beat to combine thoroughly.
- Make a well in the center of the dry ingredients and pour the liquid mixture in. Mix with a whisk or spatula until combined, but not completely smooth. The batter should be somewhat thick but pourable.
- Heat a non-stick skillet to between medium-low and medium heat, pour about 1/3 cup of batter on the skillet and let it cook.
- When the top is starting to bubble and the bottom is browned (a few minutes), flip the pancake over and cook the other side until brown (couple more minutes).
- Transfer the cooked pancake to the baking sheet in the oven to keep warm while you continue cooking.
- When all the pancakes are done, remove baking sheet from the oven, serve warm with a slab of butter and plenty of maple syrup.
- Category: Breakfast