Pumpkin Pancakes
I made this recipe to use up some extra canned pumpkin from the pie I made for thanksgiving. It turned out fluffier than other recipes I’ve tried that claimed to be ‘fluffy’. I hope it turns out just as well for you. And if you don’t have a cast iron gridle… well… you need to…
Pumpkin Pancakes
Ingredients
- 1 cup buttermilk
- 1/4 cup pumpkin canned
- 1/4 cup oil roasted walnut
- 1 ea egg
- 1 cup flour unbleached all purpose
- 2 1/2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp cinnamon ground
- 1/4 tsp ginger ground
- 1 pinch nutmeg fresh ground
- 1 pinch salt
Instructions
- Preheat a cast iron griddle over medium low heat.
- Whisk together the dry ingredients and the wet ingredients in separate bowls.
- Make a well in the dry ingredients and pour in the wet ingredient mixture. Whisk or stir until just incorporated, you don't want to over mix but a few lumps is fine. The batter will be sort of thick and will get a bit bubbly.
- I use a little butter (or I possibly have a cup of bacon grease next to the stove, who knows?) to grease the pan right before scooping on the first pancakes. I got the fluffiest pancakes when I just scooped my 2 oz. scoop onto the pan and didn't spread it. Be patient and don't flip your pancake until it looks a little dry around the edges, the more cooked through before you flip the fluffier they stay.
