Pumpkin Spiced Pancakes
Stack of pumpkin pancakes

Ingredients:

  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (60 mL) brown sugar
  • 1 tbsp (15 mL) baking powder
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) salt
  • 2 eggs, beaten
  • 1 cup (250 mL) E.D.SMITH® PURE PUMPKIN
  • 1 3/4 cups (375 mL) buttermilk
  • 3 tbsp (45 mL) melted butter
  • 1 tsp (5 mL) vanilla extract
  • 2 tbsp (30 mL) canola oil
  • 1/3 cup (75 mL) chopped toasted walnuts
  • E.D.SMITH® NO SUGAR ADDED SYRUP

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Preparation:

  1. Stir the flour with sugar, baking powder, cinnamon, baking soda, ginger, nutmeg and salt; set aside. In a separate bowl, whisk the eggs with the pumpkin, buttermilk, melted butter and vanilla until smooth. Stir the wet mixture into the dry mixture until just combined (batter will be lumpy).
  2. Preheat a large, nonstick skillet or griddle over medium-low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
  3. Cook for 2 to 3 minutes or until bubbles form on the surface. Flip and cook for 2 to 3 minutes more or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.) Serve with chopped walnuts and syrup. Makes 16 pancakes.

Tips:

  1. Finish pancakes with a dollop of vanilla Greek yogurt or turn them into a sweet treat by garnishing with whipped cream or vanilla ice cream.

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