It’s been some time since I went ahead and did a Pancake recipe. There are a couple I keep meaning to get around to filming but always think of something else ot film instead. So when I opened my notebook I hit on pancakes and was determined to make one. Being that it is October I figured why not make it a Pumpkin Pancakes Recipe? Roll my fall recipe for the week right into the pancake recipe I was going for. This is a really simple and easy little variation on the normal pancake that will end up just adding a little wow factor to your breakfast. So go ahead have a little fall fun in your cooking and give this one a try.
Do you have an awesome Pancake recipe? Hit me up and let me know what it is!
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Pumpkin Pancakes Recipe
Ingredients
- 2 Cups Buttermilk
- 1 Cup Pumpkin Puree
- 2 Eggs
- 3 Tbsp. Butter Melted
- 2 tsp. Vanilla
- 2-1/2 Cups Flour
- 1 Tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 2 tsp. Pumpkin Pie Spice
- Salt
Instructions
- In large add the buttermilk, the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
- Pour the dry ingredients over the wet and mix just until incorporated.
- Heat non-stick pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly. Measure about 1/3 Cup at a time pour the batter onto the pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
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