Sunday pancakes are a bit of a family tradition. I can remember Dad yelling “PANCAKES” and all of us rubbing the sleep out of our eyes, and running down the stairs to plates full of warm, stacked pancakes. The first one down could usually claim the Sunday comics, and first dibs on the syrup. Brothers being brothers, we also competed to see who could out-eat the others. Fortunately, I think Dad usually ran out of batter.
Last week, a co-worker brought in a pumpkin pie – a real pumpkin pie, she noted. Not one of those pumpkin-in-a-can pies. After I got her notes, I was excited to try making real pumpkin. The idea for pumpkin pancakes quickly followed.
Getting out of bed on a cold Sunday morning is never easy. But these warm pumpkin pancakes certainly helped!
Real Buttermilk Pumpkin Pancakes
PREP TIME: 20 minutes
COOK TIME: 9 minutes
YIELD: 10 to 12 Pancakes
WHAT TO GRAB:
1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 cup shaken buttermilk
3 tablespoons melted butter
1/2 cup fresh (recipe here) or canned pumpkin puree
HOW YOU DO IT:
1. Preheat the griddle over medium-low heat.
2. Sift together the dry ingredients – the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl.
3. Whisk together the eggs, buttermilk, pumpkin, and butter, in a large mixing bowl, until smooth. Whisk in the dry ingredients, in batches, until well combined.
4. Grease your griddle, and pour the batter! I used about a 1/4 cup of batter per pancake. Cook the pancakes for about 4 minutes, then flip, and cook for another 3 minutes.
5. Drizzle with syrup, confectioners’ sugar, and serve!!
*If you’re making a bunch of pancakes – and why wouldn’t you – you can keep the pancakes warm in a 200 degree oven, until ready to serve.