These were way yummy. We also made the cinnamon syrup that I blogged about here, and it made them even better. I wouldn’t eat them without this syrup or one really similar, I think maple would taste funny on pumpkin.
Again I got the recipe from my new favorite recipe place, The Tasty Kitchen.
- 2 cups Plus 2 Tablespoons Cake Flour (We just used regular because that is all we had)
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Baking Powder
- 1-¼ teaspoon Pumpkin Pie Spice (We put in extra)
- 1 teaspoon Salt
- 1-½ cup Buttermilk
- ½ cups Libby’s Pure Pumpkin
- ¼ cups Water
- 2 Tablespoons Vegetable Oil
- 1 whole Large Egg
Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix.
In a smaller bowl, combine buttermilk, pumpkin, water, egg, and oil. Mix well.
Add pumpkin mixture to flour mixture.
Mix until moistened. Batter may be lumpy, but that’s okay!
Pour batter onto greased griddle. As always, I used my favorite, Pam baking spray!
These pancakes turned out delicious! They have a subtle hint of pumpkin and are moist and fluffy! If you like a little more pumpkin, just add in some extra!
Tip: This recipe makes about 12 large pancakes. You can double the recipe and make smaller pancakes, then freeze the extra! Just pull them out of the freezer and toss them in the toaster!
*1 C. Sugar
*1/4 C Water
*1/2 C Light Karo Syrup
*1 tsp Cinnamon
Boil for 2 minutes add:
*1/2 C Canned Milk or Cream
Cool for 30 minutes