Description
These fresh pumpkin pancakes are a great way to use your fresh pumpkin puree. They’re like fall on your plate!
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 teaspoons Ground Ginger
- ½ teaspoons Kosher Salt
- ¼ teaspoons Ground Cloves
- 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 stir together. Mix until just incorporated; try not to over-stir. It’s okay if the batter is lumpy. Let the batter sit for 5 minutes.
Heat a nonstick skillet of medium-high heat. Pour approximately ½ cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5-inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3–6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2–3 minutes, or until golden brown.
To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200ºF.
Serve hot, with some pure maple syrup.
Note: To make these pancakes healthier and clean, replace the all-purpose flour with buckwheat or whole wheat flour and the brown sugar with coconut sugar in equal amounts.
