Do you have a can of pumpkin leftover in your pantry, like I do (did)? It seems like every holiday season there is something of which I purchase too much! This year... pumpkin puree (not pumpkin pie filling). So I decided I would take my regular pancake recipe and pumpkin-fy it! And the results were pretty awesome-- so I am sharing the recipe with YOU! :)
Ingredients
1 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1 tbl white sugar (I use organic, raw sugar, because it has more of a brown sugar taste)
1 1/3 cups buttermilk (Don’t have buttermilk? See * below, to make your own!)
¾ cup pumpkin puree, (canned is fine, make sure it is not pumpkin pie filling!)
1 egg
2 Tbs melted butter
1 1/3 cups buttermilk (Don’t have buttermilk? See * below, to make your own!)
¾ cup pumpkin puree, (canned is fine, make sure it is not pumpkin pie filling!)
1 egg
2 Tbs melted butter
*To make Buttermilk- Place 1 1/3 cup of milk into measuring cup and add 1 tbl of lemon juice or white vinegar, allow to stand for 5 minutes. Voila! You have buttermilk!*
Making the yum-EE-ness
Preheat a griddle or pan to 375 degrees (medium heat for about 5 minutes)
Combine all of the dry ingredients in a bowl.
Mix well, until the batter is nice and smooth. There might be a few small lumps, don’t worry, they go away!
Spoon, ladle, pour (whatever) your desired amount onto your pan or griddle, and allow to heat up, until you see tiny bubbles forming on the pancake’s surface.
FLIP! (the pancake, not yourself)
Allow to cook another minute. Remove from pan.
Pile the pancakes high, and serve to your family (or eat them all yourself!)
I opted to share mine with this little princess.... :) Enjoy!
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