When autumn rolls around, Pete knows exactly how to greet the morning! Pete’s Pumpkin Pancakes are the same fluffy treats you love for breakfast with the deliciously delicate and warm flavors of pumpkin and fall spices cooked right in! Each flapjack is basically like a spice cake all on its own, and when cooked to a golden-brown, there’s nothing else like them! Pete’s Pumpkin Pancakes go well with powdered sugar and syrup or just eaten plain and warm. You’ll find each bite giving you a burst of fall coziness!
Ingredients
- 1 1/2 cups buttermilk
- 1 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- ground cloves, to taste
- 2 cups all-purpose flour
- powdered sugar, optional, to taste, for serving
- maple syrup, optional, to taste, for serving
Directions
Step 1 –In a large mixing bowl, add the buttermilk, the pumpkin purĂ©e, the egg, and the vanilla extract and whisk to combine.
Step 2 –Add the brown sugar, the baking powder, the baking soda, the cinnamon, the nutmeg, the ginger, and the cloves to the pumpkin mixture and stir until well-combined.
Step 3 –Add the flour and stir until no lumps remain. Be careful not to overmix.
Step 4 –Heat a nonstick skillet over medium-high heat.
Step 5 –Pour 1/4 cup of the batter into the skillet and cook until bubbles form on the surface of the pancake and start to burst, about 3-4 minutes.
Step 6 –Flip the pancake and cook until browned on the bottom, about 1 minute.
Step 7 –Transfer the pancake to a plate and keep it warm.
Step 8 –Repeat the cooking process until all the batter is used
Step 9 –Serve with the powdered sugar and the maple syrup.
