I woke up this morning at 7 AM to see leaves blowing across my wet lawn in the dim half-light and thought “Today, it’s really Fall. Finally!” I’m so ready. Time to pull out the pumpkin recipes, the nutmeg, the cinnamon. I mean it’s not like you can’t have those things in the Summer, but you don’t crave it, not like you do in October and November. These pancakes are just the thing to start my family off right on this crisp Autumn morning.
Here’s what you need to make 9-10 of these tender and flavorful pancakes:
- 1 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg, freshly ground
- pinch of ground cloves
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 1 large egg
- 3 tablespoons canola oil, plus more for the griddle
- OPTION: Try mixing in a few chopped toasted walnuts or pecans
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, kosher salt and spices and whisk to combine. Mmmm….this smells like pumpkin pie already. In a liquid measuring cup, whisk together the buttermilk, pumpkin puree, egg and oil. Add the wet ingredients to the dry ingredients and stir just until combined.
Oil your hot griddle (about 300 degrees). Using a 1/3 cup measure, pour the batter onto the griddle. Cook the first side until bubbles begin to burst on the top and the edge starts to look more solid, about 3 minutes.
Flip and cook the second side until golden brown, a couple minutes more.
Serve butter and maple syrup or even cinnamon sugar. Don’t forget the bacon!
My 8-year old’s assessment…“Well THAT was truly delicious!” I hope you feel the same way.
Just as an FYI – Your printable version of this recipe calls for 1/4 cup teaspoon of sugar. But I double checked the website version and it is correct. Just thought you’d like to know
Thanks for the heads up, I’ve made the correction. And now maybe I’ll make some pancakes.
Is it a 1/4 cup or a 1/4 teaspoon of sugar?
1/4 cup.
Woohoo! Just made these this morning and they were fantastic with pecans tossed in.Next time I need to make maple whipped cream to top them with. I had to drop my griddle to 275 to keep them from burning but I might just have an overly hot griddle.
These are very good! Just on a whim I doubled the recipe, added yogurt in the place of about 1/2 cup buttermilk, threw in a big dollop of peanut butter, and replaced the oil with applesauce… the house smelled insanely good while I was cooking them! The batter also made awesome muffins.
Delicious! The perfect breakfast on a beautiful fall morning. Well done!
I tried your recipe this morning but adapted it for a gluten free version. I added a bit more cinnamon and a pinch of ginger. Yummy…
Wonderful! I’d love to know how you adapted it to be gluten free.
Made these again this morning using bob’s red mill gluten free all purpose baking flour. Chopped some pecans and heated the maple syrup and I must say they are good.
Yeah! Are you going to do the “All Things Pumpkin” October?
Not exactly. But expect pumpkin to reappear very soon in a completely different context.