Pumpkin Pancakes

breezermom's Note:

These are great anytime, but especially good in the fall or during holiday season. I like to serve with maple syrup, but feel free to use your favorite topping! Cooking time depends on the size of your griddle or frying pan!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 20 4" panc ...

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk
• 1 cup pumpkin, cooked and mashed (may use canned)
• 1/4 cup water
• 1/4 cup vegetable oil

Directions:

1. Sift together the first 7 ingredients in a large bowl.
2. In another bowl, mix the eggs, buttermilk, pumpkin, water, and oil. Add the liquid mixture to the dry mixture. Stir until well blended.
3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Serve the pancakes immediately.

Reviews

[loof]

Boy these are just terrific! Nice and fluffy with a great texture and the spicing is wonderful. I like that the pancakes are not sweet at all; it allows the pumpkin flavor to come out and it's great with maple syrup. Thanks for sharing the recipe!

[Mikekey]

Very tasty! Loved the spices and went very well with real maple syrup. Great recipe for using leftover canned pumpkin. I cut recipe in half easily. Pancakes turned out very fluffy.

[Debbwl]

Loved the spice combo in these very tasty pancakes that pair oh so well with Sweet Potato Butter Spread . I made as written and they turned out thick, light, fluffy and with a wonderful balance of flavor. Will be making again and will serve again with Sweet Potato Butter Spread as it really was a nice pairing. Thanks for the yummy post.