Pumpkin Pancakes Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy and delicious.
- 1 cup Pumpkin Puree I used most of a 15 oz can Libby's 100% Pure Pumpkin
- 1 large egg
- 3/4 cup low-fat buttermilk
- 2 Tbsp unsalted butter melted
- 1 1/2 cups all-purpose flour measure by spooning into cup and scraping off top
- 2 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- Extra light olive oil vegetable oil, or unsalted butter to saute
In a medium bowl, combine wet ingredients: 1 cup pumpkin puree, 1 large egg, 3/4 cup buttermilk and 2 Tbsp melted butter and whisk until well blended.
In a second medium bowl, whisk or sift together dry ingredients: 1 1/2 cups flour, 2 Tbsp sugar, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt. Add dry ingredients to wet ingredients and whisk until well blended.
Place a large non-stick skillet over medium heat and add 1 Tbsp oil or butter. Once oil is hot, swirl it evenly around the pan and add rounded tablespoonfuls of batter into the hot skillet. Slightly flatten the pancake with the back of your spoon. Saute each side about 3 min until golden brown. Repeat with remaining batter adding more oil as needed. Serve warm with real maple syrup.
Based on a pumpkin fritter recipe from an old Russian cookbook: Please to the Table by Bremzen and Welchman.