Fluffy Pumpkin Pancakes

With fall comes an onslaught of pumpkin flavored foods. I am not a huge fan of pumpkin pancakes because the ones that I encountered were always dense or soggy. This recipe is like a pumpkin pie flavored buttermilk pancake. These pancakes are fluffy and delicately flavored. Paired with some warm maple syrup, they are the perfect fall breakfast. Even for those who are not completely taken by pumpkin.

You will need ...

All Purpose Flour, 3 Cups
Baking Powder, 1 T
Baking Soda, 1 tsp
Salt, 1 tsp
Ground Cinnamon, 2 tsp
Ground Cloves, 1/2 tsp
Ground Ginger, 1 tsp
Brown Sugar, 4 T
Eggs, 2
Buttermilk, 1 Cup
2% Milk, 1 1/2 Cup
Pumpkin Puree, 1/2 Cup

Step One

First, pour the brown sugar in a medium sized bowl. Then, whisk the eggs together before adding them to the sugar. Whisk together to combine. Next, add in the pumpkin puree and whisk that together to combine.

Step Two

Next, add in the spices, baking powder, baking soda, and salt. Whisk to combine. Then, pour in the milk and whisk to combine.

Step Three

Then, add in the flour 1 cup at a time. Once all the flour is added, pour in the cream. Carefully whisk to combine.

Finally, add in the melted butter and whisk to combine.

Step Four

Heat a skillet to medium heat. Once heated, I like to rub a tiny bit of butter on the pan. [I don’t like to put too much otherwise it will burn if it’s not covered by the pancake batter. Then it may end up on another pancake and ruin the flavor.] Then, pour some batter in the center of the pan.

Once the batter begins to bubble and become less shiny, it is time to flip the pancake. Cook it for about 2 more minutes on the other side, then remove from the pan.

Pour some warm maple syrup on the pancakes and top with cinnamon whipped cream if desired. Enjoy!

The Mom Touch