Fluffy Pumpkin Pancakes with Warm Cinnamon Maple Syrup

Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe

This pumpkin pancake recipe was developed to be heartier and more flavorful than traditional pancakes. They’re tender, warmly spiced and pair beautifully with cinnamon butter, whipped cream or warm maple syrup. For a simple cinnamon butter, mix 1/2 cup room-temperature unsalted butter with 3 tablespoons honey, 1/2 teaspoon cinnamon and a pinch of salt. Whip until smooth and refrigerate briefly to firm up if desired.

Serves 4–6

Ingredients

2 1/4 cups sifted all-purpose unbleached flour

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup brown sugar

2 large eggs, lightly beaten

1/2 cup canned pumpkin puree

3 cups buttermilk

4 tablespoons unsalted butter, melted

Directions

1. In a bowl sift together the flour, cinnamon, grated nutmeg, baking powder, baking soda and salt. Set aside.

2. In a separate large bowl whisk together the brown sugar, eggs, pumpkin puree, buttermilk and melted butter until evenly combined.

3. Fold the dry ingredients into the wet mixture with a rubber spatula until just incorporated. A few small lumps in the batter are fine.

4. Cover and refrigerate the batter for one hour. Chilling helps the flavors meld and yields a better texture.

5. When ready, preheat and lightly grease a griddle or skillet over medium heat. Ladle equal portions of batter onto the hot surface.

6. Cook until bubbles form in the center and the edges look set, then flip and cook the other side until golden and cooked through.

7. Keep pancakes warm in a low oven if making multiple batches. Serve with cinnamon butter, whipped cream, warm maple syrup, chopped pecans or walnuts and a dusting of powdered sugar if you like.