Pumpkin Pancakes
Pumpkin pancakes are breakfast treats that incorporate chopped fresh pumpkin pieces into a traditional batter, resulting in a rustic, slightly sweet, and hearty pancake with a moist interior and golden-brown exterior. They use simple ingredients and are cooked on a griddle or skillet until fluffy and tender, showcasing warm fall flavors and appealing textures.
Equipment
- Griddle or large skillet
- Mixing bowls
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional, for warm flavor
- 1/4 teaspoon ground cloves or nutmeg optional, for added spice
- 1 cup buttermilk or milk to keep batter moist
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 cup fresh pumpkin chopped into small pieces
Instructions
- Preheat your griddle or skillet over medium heat until a drop of water sizzles and evaporates quickly.
- In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, and cloves until evenly combined.
- In a separate bowl, beat the eggs, then stir in the buttermilk and oil until the mixture is smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, just until combined — do not overmix.
- Carefully fold in the chopped pumpkin pieces, distributing them evenly throughout the batter.
- Lightly grease the skillet with butter or oil, then ladle about 1/4 cup of batter onto the hot surface for each pancake.
- Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully.
- Cook for another 2-3 minutes until golden brown and cooked through, with the pumpkin bits tender.
- Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
- Serve the pumpkin pancakes warm, optionally topped with syrup, butter, or a sprinkle of extra cinnamon.
Notes
For extra flavor, add a splash of vanilla extract to the batter. To make vegan, substitute eggs with flaxseed or applesauce and use plant-based milk.