Pumpkin Pancakes
Moist, fluffy pancakes that make the perfect fall morning breakfast
Ingredients
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ginger
- 4 large eggs
- 3 1/2 cups buttermilk
- 1 1/3 cups pumpkin puree
- 2 tsp vanilla extract
Instructions
- Heat a non-stick frying pan over medium heat until it’s nice and warm.
- In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, cinnamon, cloves, and ginger. Give everything a good mix.
- Add in the eggs, buttermilk, pumpkin puree, and vanilla extract. Stir slowly until a batter forms. Be careful not to overmix.
- Scoop batter into the frying pan and let sit until small bubbles begin to appear.
- Flip the pancake and let cook for an additional 1-3 minutes or until the pancake begins to rise.
- Transfer the pancake to a plate and repeat until all of your batter has been used up.
- Serve with maple syrup or your favourite pancake toppings.