Not every pumpkin recipe will use a whole can of pumpkin puree. Most pie recipes do, but cookies and cakes often just use a portion of that 15 ounces. When I have leftover pumpkin – which is often during the fall and winter holidays – I typically use it up in a batch of pancakes, like these PumpkinÂ Buttermilk Pancakes. I’m always in the mood for pancakes because they’re easy to whip up and always hit the spot, whether I’m eating breakfast in the morning or breakfast for dinner!
The pancakes are spiced up with pumpkin pie spice, a blend of cinnamon, ginger, cloves and nutmeg that is conveniently packaged together so that you can easily season your pumpkin baked goods. I usually make my own to ensure that it is as fresh as possible and that I get the most flavor when I use it. I also added a little bit of brown sugar and vanilla to the pancakes to go along with the spices and the pumpkin. They’re tall, fluffy and very tender when they are baked, with a great balance of flavors that is perfect when it is chilly outside. If you want to put a little extra twist on these, stir in a half a cup of finely chopped toasted pecans or walnuts for crunch!
This recipe can be doubled to feed a crowd or halved if you only need to serve two people. Leftover batter can be stored in the refrigerator for about a day, if it is kept covered, if you accidentally make too much and want to save some for the next day. I always serve this with real maple syrup – the darker the better. Grade B or dark amber syrups tend to have the most maple flavor and are the best complement to these pancakes.
Pumpkin ButtermilkÂ Pancakes
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/4 cup brown sugar
1 cup pumpkin puree
1 cup buttermilk
2 tbsp butter, melted and cooled
2 large eggs
1 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a medium bowl, whisk together brown sugar, pumpkin, buttermilk, butter, eggs and vanilla extract until smooth. Pour into flour mixture and whisk until well-combined.
Heat a nonstick griddle to medium-high heat, and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it (if the water evaporates immediately, the pan is too hot). Dollop batter onto pan and cook until golden, then flip and cook the second side until golden.
Turn down the heat to medium as you continue to make pancakes in batches so the griddle doesn’t get too hot.
Serve immediately with butter and maple syrup.