I love pumpkin. So much so when my son was a newborn I would be found baking up crustless pumpkin pie just so I could munch that soft, decadent, sweet pumpkin spice without taking in the unnecessary calories from the crust I didn’t like anyways. It’s ok, pumpkins are a vegetable, right? I may have passed the love of pumpkin on to my children. Whipping up a batch of pumpkin pancakes is a great way to sneak pumpkin into my veggie hating husband and spice up things a bit for breakfast.
When fall rolls around we end up with a major abundance of pumpkin to use up. With this many kids, we paint a lot of pumpkins and on November 1st we pop those pumpkins into the oven to make our own pumpkin puree. Pumpkin is so good for you packed with fiber, vitamins, and antioxidants. This gives me a lot of freedom to make things like Pumpkin Pie Spice Syrup, and fresh Pumpkin Chocolate Chip Cookies, while having plenty for healthier options like these Pumpkin Pancakes.
What you need:
- 2 Cups flour
- 1 Tbsp Baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup pumpkin
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1.5 – 2 Cups buttermilk
In a large bowl, mix flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. The batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
Preheat a griddle on med-high heat and lightly coat with butter.
Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.