Print
Pumpkin Pancakes
Light and fluffy with crisp edges, these American-style pumpkin pancakes are the perfect embodiment of autumn flavours. You can use tinned or homemade pumpkin purée. Serve with a drizzle of maple syrup and your favourite fruits for a tasty, hearty breakfast or snack.
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 large pancakes 1x
- Category: Desserts and Baking
Ingredients
Scale
- 250 ml whole milk
- 1½ tbsps apple cider vinegar or lemon juice
- 250 g plain flour
- 1 tbsp baking powder
- 1½ tsps ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 100 g pumpkin purée
- 2 large eggs
- 3 tbsps brown sugar
- ½ tsp vanilla extract
- 4 tbsps melted butter, plus extra for cooking
Instructions
- Combine the milk and apple cider vinegar and let sit for 5 to 10 minutes. It should thicken slightly, and possibly even curdle – you’re essentially making a quick buttermilk.
- In a large bowl, sift and whisk together the flour, baking powder, cinnamon, nutmeg and salt.
- In another bowl, whisk together the pumpkin purée, eggs, brown sugar, vanilla extract, melted butter and homemade buttermilk.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Make sure you don’t overmix the batter, it’s ok if it’s a little lumpy.
- Heat a non-stick frying pan over medium/medium-low heat. Brush the pan with melted butter or oil.
- Pour a ladleful of batter onto the pan. Cook until bubbles appear on the top of the pancake and the bottom is golden brown and set, 2 to 3 mins. Flip carefully and cook until golden brown on the other side, 1 to 2 mins. Repeat with the remaining batter.
- Serve warm with desired toppings and enjoy!
