These fresh pumpkin pancakes are a great way to use up your fresh pumpkin puree. They are like falling on your plate!
Preparation:
Cook:
Level: Easy
Ingredients
- 2 cups All purpose flour
- 4 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground allspice
- 1 teaspoon Nutmeg
- 2 teaspoons Ground cinnamon
- ½ teaspoon Grounded ginger
- ½ teaspoon Kosher salt
- ¼ teaspoons Ground clove
- 1-½ cup Milk
- ¼ cups Buttermilk
- 1 cup Pumpkin puree
- 1 whole Egg
- 2 tablespoons coconut oil
- ¼ teaspoons Vanilla extract
Preparation
Combine the dry ingredients (flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, kosher salt, and ground cloves) in a large bowl and whisk to combine.
In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
Add the wet ingredients to the dry and mix. Mix until just incorporated; try not to stir too much. It’s okay if the dough is lumpy. Let the dough rest for 5 minutes.
Heat a nonstick skillet over medium-high heat. Pour about ½ cup of batter into the middle of the griddle and swirl the pan in a circular motion so the batter spreads evenly in about a 5-inch circle. No need to add extra oil to the pan since the batter already contains coconut oil.
Cook until bubbles begin to emerge from the center of the crepe and the sides of the crepe turn from shiny to dull, about 3 to 6 minutes. Quickly slide a spatula under the pancake and flip it over. Cook on this side for an additional 2-3 minutes or until golden brown.
To keep the pancakes warm while finishing all the batter, you can place the pancakes on a foil-lined cookie sheet in the oven at 200ºF.
Serve hot, with a little pure maple syrup.
Note: To make these pancakes healthier and cleaner, replace all-purpose flour with buckwheat or whole wheat flour and brown sugar with coconut sugar in equal amounts.
