Pumpkin pancakes are the perfect breakfast recipe for lazy mornings and special occasions. This pumpkin pancake recipe makes the house smell like pumpkin pie!
Important: Even though it dirties two bowls, it's important to mix the wet ingredients and the dry ingredients separately. That's because when you add them together, you will only mix them enough for the dry ingredients to be moistened.
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice
- 2 large eggs
- 1-1/4 cups non-fat buttermilk
- 1/2 cup canned unsweetened pumpkin puree
- 2 Tbsp. canola oil
- 2 Tbsp. brown sugar
- 1/4 cup ginger ale
- 1 Tbsp. butter
Preparation:
- Whisk together the flour, baking powder, salt and pumpkin pie spice in a large bowl.
- In a separate bowl, beat the eggs, buttermilk, pumpkin, oil and brown sugar together.
- Pour the wet ingredients into the dry, and mix just until the dry ingredients are moistened. Do not overmix! It's okay if the batter is lumpy.
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- Pour in the ginger ale, and mix gently. Again, do not overmix.
- Let batter stand 10 minutes.
- Meanwhile, preheat a griddle to 375 degrees F, or heat a nonstick skillet over medium heat. You can tell the griddle is ready if a few drops of water sizzle or "dance" on it.
- Add the butter and turn the griddle or skillet temperature down a bit (to 350 degrees, if you have a temperature control).
- Pour 1/4 cup portions of pancake batter onto the griddle. When bubbles start to form on top of the pancakes, flip. Cook until pancakes are golden brown on both sides.
Serve immediately or keep warm in a 200-degree oven until ready to serve.
