Filled with refined sugar, cinnamon, Buttermilk, and pumpkin, this simple instruction for pumpkin pancakes may be a excellent fall breakfast or all year round!

I love this issue and check that I even have canned pumpkin puree within the stowage all year spherical. I ne'er bored it. I counsel creating pumpkin pancakes. a decent thanks to get a primary timer.


There area unit many alternative versions out there, however this is often my favorite thanks to build them. I notice it outstanding that one thing thus bland will fully modification just by combining it with a touch of refined sugar or syrup.

Unlike the standard furred, plump flapcake, this pumpkin flapcake resembles over a thick Crepe, with a rather damp center.

I even have to warn that this is often fantastic. And you may need some. you do not even want butter, though I do drizzle mine with a touch of honey!



  • 1 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1 cup pumpkin puree
  • 3 tablespoons unsalted butter , melted


  1. In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
  2. Set a griddle or non-stick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
  3. Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
  4. Serve hot with syrup, butter, or honey.

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