Fluffy Buttermilk Pumpkin Pancakes
Fluffy Buttermilk Pumpkin Pancakes
Yes, I'm a huge pumpkin fan. I made pumpkin bread recently, have been making pumpkin spiced lattes and now decided to make pumpkin pancakes. My husband is not as much of a fan as I am, however he did devour the pancakes. So needless to say it'll transcend the non fans. Buttermilk helps make pancakes fluffy, due to the acid in the buttermilk "chemically" reacting to the baking soda and powder. I like to make my own buttermilk because, a) it's easy, b) I find when you buy buttermilk you often end up throwing out most of it, because you haven't used it up before it goes bad and c) store bought uses chemicals to create the "soured" milk. Anyway, it's incredibly easy to make and I'm sure you have the 2 ingredients at home. Use pumpkin puree, and not pumpkin pie filling (as that is seasoned and has sugar). If you don't have pumpkin pie spice you can make it with cinnamon, nutmeg and ginger. (Can you make this vegan? Sure. Sub the milk for almond, oat, cashew, or coconut and add the vinegar and let it sit. You can make an egg by using chia seeds and letting that soak in water. Instead of butter, use coconut oil. Note I'm not a fan of the fake eggs and butter since it's all chemicals!). Since I only use 1/2 TBS of sugar, they are not very sweet, which is what we prefer. The edges are slightly crispy and the center is fluffy. These are "just right."
Equipment
- medium bowl https://amzn.to/3FhKKZr **
- large bowl https://amzn.to/3FhKKZr **
- whisk
- rubber spatula
- medium skillet
- large plate
- measuring cup
Ingredients
- 3/4 cup organic unbleached all purpose flour https://amzn.to/3rRpoit **
- 1/2 tbs organic cane sugar https://amzn.to/3s0ACB8 **
- 3/4 tsp baking powder https://amzn.to/3FfqBmK **
- 3/8 tsp baking soda https://amzn.to/45rSClD **
- 1 1/2 tsp pumpkin pie spice https://amzn.to/3ZYdqjR **
- 1 tsp ground cinnamon
- 3/8 tsp kosher salt Diamond Crystal https://amzn.to/46xQlaa **
- 3/4 cup organic whole milk
- 1 tsp white vinegar https://amzn.to/3LWOZNB **
- 2/3 cup pumpkin puree https://amzn.to/3PV0MgO **
- 1 large organic egg
- 1 tsp pure vanilla extract or vanilla bean paste https://amzn.to/3Ffu19h **
- 1 1/2 tbs organic unsalted butter plus more for cooking
- pure maple syrup for serving
Instructions
- Preheat oven to 250℉.
- Add the milk to the measuring cup. Add the vinegar to the milk and let it sit while you prep the rest of the ingredients. You are making homemade buttermilk. Let it sit for at least 5 minutes. You'll see it's ready when it starts to thicken / clump.
- In a large bowl combine the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice. Whisk to combine.
- Place 1 1/2 tbs of butter into a medium microwave safe bowl. Microwave for 30 seconds until just melted. Add the pumpkin puree, egg and vanilla extract / bean paste. Whisk to combine. Once the buttermilk has thickened, add it to this bowl. Whisk to combine.
- Add the wet ingredients into the dry ingredients using a rubber spatula. Mix until the flour is just barely incorporated into the batter. Do not over mix. Let the batter sit for 5 minutes or so in order for the flour to get hydrated.
- Using a nonstick skillet, add a tsp of butter to the pan. Let it melt. Using a 1/4 cup measure, scoop the batter and place into the skillet. You should be able to fit 2 at a time. Cook for 2-3 minutes on low to medium heat until it starts to bubble.
- Flip and cook for another minute. Once done, place on a plate and into the oven to keep warm while preparing the other pancakes. Add an additional tsp of butter between each additional batch. Continue until you've used up all of the batter.
- To serve, warm some pure maple syrup. Place some sliced bananas and fresh organic berries on top and enjoy.
Notes
** Amazon Affiliate- I may receive compensation.Â
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2 Comments
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Mamta
Delish! So in spirit with the holiday season!
Zahavalox
Yes! Thank you <3!