Whether it’s a crisp Sunday morning or a late night craving, these pancakes give you all the Fall vibes.
If you have a little extra buttermilk and pumpkin puree on hand, this recipe is the perfect use for it. Why would I have these you ask? Well, I am making buttermilk marinated roast chicken tomorrow and a pumpkin birthday cake with cream cheese frosting.
I’ll be honest, I don’t have the cutest pictures of these pancakes but BOY are they good. Good thing there aren’t enough to share because if there were I still don’t think I would give these up willingly.
Needs:
- two bowls – one for wet ingredients and the other for dry
- Small non-stick pan
Ingredients:
- 3/4 cup of flour
- pinch of salt
- 1 tablespoon of sugar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- pinches of cinnamon, nutmeg, clover, ginger
- 1/2 cup of buttermilk
- 1 egg
- heaping spoonful of pumpkin puree
- 1 tab of melted butter
- splash of vanilla extract
- optional toppings: handful of nut mix, warmed maple syrup or whipped cream
Directions:
- Mix the wet ingredients in one bowl and the dry ingredients in the other.
- Combine the wet and dry ingredients to make the batter (it may be lumpy, that’s alright!)
- Melt a tab of butter on in the non-stick skillet over medium heat.
- Drop 1/4 cup of batter in the skillet and cook for about two minutes until you see little bubbles come through the top and the bottom is golden brown.
- Flip the pancake and cook for another couple of minutes. Then remove the pancake from skillet and keep warm in the oven while you cook the rest of the batter.
- Repeat steps 4 and 5 with the remaining batter.
- Top with chopped up nuts, warmed syrup or whipped cream.
Cheers to more Fall inspired recipes coming your way.
-Fiercely Freckled