Thursday, February 10, 2011

Pumpkin Pancakes

I've made these often the past couple of years. They are soo fluffy and moist compared to any other pancake I've tried. Plus the flavor is fantastic! I serve them with buttermilk syrup and it's so yummy, it should be dessert. Found the recipe on

1 cup pumpkin puree
1 egg
1 1/2 cups milk
2 T white vinegar
2 T canola oil
2 cups flour
1/4 cup brown sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/2 t. salt

Combine pumpkin, egg, milk, vinegar, and oil. Blend very well in blender or with whisk. Combine the remaining dry ingredients then add to pumpkin mixture. Stir just till combined, DON"T overmix; a few small lumps are ok.

Heat a buttered griddle over med low heat. It's ready when a drop of water sizzles on it. Cook pancakes till light golden brown on both sides, 2-3 minutes. Because of the brown sugar they burn easier than regular pancakes.

Buttermilk syrup:

1/2 c butter
1/2 c buttermilk (i use 1 T vinegar and enough milk to make 1/2 cup, this thickens just like buttermilk.)
1 c sugar

Combine in saucepan and bring to a boil, boil till sugar dissolves.
Remove from heat, add:

1 t. baking powder
1 t. vanilla

Make sure you use a big enough pan, once you add the soda it will bubble up and be very frothy.

1 comment:

  1. Emmy- I loved these pancakes, and the syrup, SO much when we were in Almo! Nice to have the recipe, now :)