By now it should be clear that I kind of have a “thing” for pumpkin. Between my pumpkin spice latte recipe, my pumpkin cheesecake bars recipe and my easy pumpkin muffins (recipe coming soon), I can never get enough pumpkin. So it just stands to reason that a pumpkin pancakes recipe should be on the menu in our house….right?
We like to whip up a huge batch of these (triple batch), have them for breakfast and then just freeze the leftovers in bags so that we can have them whenever we want. I simply line a baking sheet with parchment paper and lay the pumpkin pancakes out on the sheet and freeze them. Once they are frozen, I simply place them in a bag and then we can grab as many as we need without having to worry about them sticking together.
My personal opinion is that these pumpkin pancakes have so much flavor that they don’t need to be topped with butter and syrup (although I like to put a dollop of homemade whipped cream on them), but my kids still like the added sweetness of syrup. Give them a try “plain” before you automatically cover them with syrup!
- 2 Eggs
- 1¼ cup Buttermilk
- 4 tbsp melted Butter
- 3 tbsp Canned Pumpkin Puree
- ¼ cup Sugar
- ¼ tsp Salt
- 1¼ cup Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Cinnamon
- ¼ tsp Allspice
- Mix together dry ingredients.
- Stir in eggs, buttermilk, butter, and pumpkin.
- Mix until smooth.
- Preheat griddle or skillet over medium heat.
- Spray with cooking spray.
- Put ¼ cup of batter on skillet until it stops bubbling and edges begin to harden.
- Flip, and cook other side about same amount of time.
- Serve warm with butter and syrup