Make fluffy and flavorful pumpkin pancakes with this amazing recipe from Chef John. These pancakes are perfect for a cozy and festive fall breakfast. The addition of pumpkin puree and warm spices creates a deliciously rich and aromatic flavor. Serve them with maple syrup, whipped cream, and a sprinkle of cinnamon for a delightful morning treat.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Directions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Use a 1/4-cup measuring cup to pour the pancake batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and cover with foil to keep warm.
- Repeat with the remaining batter.
- Serve the pumpkin pancakes with maple syrup, whipped cream, and a sprinkle of cinnamon.
