Pumpkin Pancakes
Indulge in the perfect seasonal treat with our pumpkin pancakes—a delightful blend of spongy goodness and autumnal flavors.
Equipment
- Pancake Griddle
- Blender or food processor optional
Ingredients
- 2 eggs
- 1 cup pumpkin puree
- 3 cups buttermilk
- 4 tbsp melted butter
- 4 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 cups oats, ground (or oat flour)
- 4 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
Instructions
- Preheat pancake griddle to 325 degrees.
- In a mixing bowl, combine all-purpose flour, oat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together well.
- In another mixing bowl, add eggs, pumpkin puree, buttermilk, melted butter, and vanilla, whisking well.
- Add flour mixture to the egg mixture, using the whisk to mix it well. Do not over mix.
- Let rest 5 minutes.
- Scoop batter onto griddle, using 1/4 cup batter per pancake. Shape into a pumpkin if desired.
- Cook for roughly 3 minutes, then flip pancakes and cook about another 3 minutes.
- Serve with butter and syrup, and enjoy!