These pancakes I adapted from Nigella Lawson, who, strangely, didn't include any spices whatsoever in her recipe! That just seemed strange to me, as the best part of any pumpkin sweet, in my opinion, are the spices. So I added some. For me, pancakes are a little too much effort (and carbs and calories) for everyday, but these are a great fall weekend treat!
Spiced Pumpkin Pancakes, adapted from Nigella Lawson
1 and 1/2 cups of buttermilk
2 tablespoons melted butter
1 teaspoon vanilla extract
1 15-oz can pumpkin purée
1 3/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Vegetable oil or butter for cooking
- Whisk together the eggs, buttermilk, melted butter and vanilla in a medium bowl.
- Add the pumpkin and whisk to combine.
- In another medium bowl combine the dry ingredients.
- Whisk together the wet and dry ingredients.
- Heat a small amount of butter or oil in a large skillet over medium low heat.
- When the pan is hot, place about 1/3 of a cup of batter into pan and spread out to form a circle.
- Cook on medium low heat until air bubbles appear on the pancake. Flip, cook for 2 - 3 minutes more on the opposite side.
- Cover cooked pancakes with foil until ready to serve.
- Serve with butter and maple syrup!