Pumpkin Pancakes

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Because a day without pumpkin is a day without happy.

I think that’s all the intro these pancakes need.

Recipe: makes 8-10 pancakes

3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 tsp oil
1 cup buttermilk
1/2 cup water
1 tbsp brown sugar
1 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice
*or 1-2 tsp pumpkin/apple pie spice

Sift your flours, salt, baking powder/soda together or just prepare them for sifting.  I usually violently sift  them in my main mixing bowl at the end, but then again I enjoy a frantic lifestyle in the kitchen despite what my pictures may tell you.

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Add your egg to a mixing bowl.

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Separate the yolk and add that to another mixing bowl.

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In your yolk mixing bowl add your pumpkin puree, brown sugar, spices.

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Mix until just combined.

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In your white mixing bowl add your buttermilk and water, and whisk until frothy.  This will add some lightness to our pancakes, yes you can skip this step.  You are lazy for asking.

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That took 2 seconds and it’ll take 4 to wash the bowl out.

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Now add your flour on top of your yolk mixture.  Don’t mix.

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Then add your frothy mix.  Now you can stir.  About 10 seconds with a whisk should do it.

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Be careful not to over mix.  Mixture shouldn’t be too thick or too runny.

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Ladle out onto heated, lightly buttered pan.  I use a 1/4 cup measuring spoon to ladle out my batter and it’s the perfect size.

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Flip when small bubbles start to form.  We’re still having seasoning issues with our cast iron, the poor guy.

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Depending on your ladle size you should get about 8-10 pancakes.

Serve with some pecans or Pumpkin Granola!

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5 thoughts on “Pumpkin Pancakes

    • Thanks! Well I would think making the batter is the hardest part, the rest is just a matter of having the right cooking apparatus/utensils. So you’re mostly there and I always screw up the first couple too. 🙂

  1. Pingback: Healthy Pumpkin Chunky Granola | Our Studio Kitchen

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