Pumpkin Spiced Pancakes
Pumpkin anytime of day! Pumpkin spiced pancakes are perfect as a hearty breakfast.
- 2 cups (500 mL) all-purpose flour
- 1/4 cup (60 mL) brown sugar
- 1 tbsp (15 mL) baking powder
- 1½ 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
- 1¾ 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® Syrup
- 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).
- 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.
- 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.
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.