Pumpkin Buttermilk Pancakes

Based loosely upon Mark Bittman’s “Everyday Pancakes” recipe from How to Cook Everything

Some people can only handle so much pumpkin. A little pie after Thanksgiving dinner and that quota is filled. I am not one of those people. I love this time of year because there are so many things to be made with pumpkin. I even put it in pizza sauce once and I am quite sure my husband would not have known the difference had he not caught me with the can in hand and a mysterious orange substance at the corner of the mouth. Hmm. Anyway, Thanksgiving morning seems to me a perfect time to whip up these festive pancakes. I’d say they go with the Macy’s parade just as whipped cream goes with pumpkin pie.

  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 1-1/4 cup solid pack pumpkin
  • 1 tablespoon canola oil
  • 1 tablespoon applesauce
  • 1/2 teaspoon grated orange zest
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 1 teaspoon butter
  • Whisk eggs and buttermilk together in a large bowl until combined. Add pumpkin, oil, applesauce and orange zest. The mixture will be a pretty orange color. Set aside.
  • In another bowl, combine the dry ingredients – flours, baking powder, spices, salt and sugar. Pour dry ingredients into wet ingredients and stir until just blended. Mixture will be thick and a bit lumpy. If you like thinner pancakes, add a splash of milk here if desired.
  • Heat a skillet over medium and melt 1 teaspoon of butter. Spoon batter onto skillet and cook until underside is browned (about 3-4 minutes). If you are accustomed to looking for bubbles in pancakes, you are not going to find them here so don’t bother waiting. I do not know why. Just flip them when they hold their shape well and can be turned easily.
  • Serve with warm maple syrup. For fun, add pecans, walnuts or sliced bananas.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 20- 4″ pancakes

2 responses to “Pumpkin Buttermilk Pancakes”

  1. Lisa says:

    Have to say, these are the best pumpkin panckaes we have made! Consistently good, no matter what I add or substitute. Thanks!

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