Brisk autumn mornings demand a cozy breakfast, and fluffy pumpkin pancakes will warm your heart & soul. Quick to stir together, these pancakes are packed with a pumpkin, and flavored with vanilla and cinnamon that give them their unique taste. Although the pumpkin and buttermilk make for a thick batter, they will still spread. Make sure to allow plenty of room between pancakes whilst cooking them.

Ingredients

• 1 ½ cups/192 grams flour (all-purpose)
• 2 tablespoons sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 ½ teaspoons cinnamon (ground)
• 1 teaspoon ginger (ground)
• ⅛ teaspoon nutmeg (freshly grated)
• 1 ½ cups buttermilk
• ¾ cup pumpkin purée
• 2 eggs
• 3 tablespoons melted butter, and more for greasing the skillet
• 1 teaspoon vanilla extract

Nutritional Information

Nutritional analysis per serving (12 servings):
122 calories; 3 grams protein; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams trans fat;0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 35 milligrams cholesterol; 194 milligrams sodium.

Note:

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.

Preparation

1. Whisk flour, sugar, baking soda, baking powder, salt and spices in a large bowl until well combined.
2. Whisk buttermilk, egg, pumpkin purée, melted butter and vanilla extract in a medium bowl until well combined.
3. Add the wet ingredients to the dry, then use a rubber spatula to gently fold until just combined. Don’t fret over a few small lumps.
4. Over a med-low heat, heat up a lightly greased nonstick skillet or griddle. Using a ¼ cup, drop the pancakes into the pan – leave enough room between pancakes as the batter will expand.
5. Allow to cook for 1-2 minutes, until they brown on the bottom, and the batter bubbles at the sides – then gently flip. After cooking for another 1-2 minutes, the pancakes should be cooked through, deep golden brown and puffy. Repeat until all the batter is used up. You can serve the pancakes as they’re made, or kept warm by placing on a baking sheet and keeping warm in a low-med oven.