Pumpkin-Pie Pancakes Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1/4 cup unsweetened pumpkin puree
Maple syrup or ice cream for topping
Directions
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. With a rubber spatula, gently but thoroughly fold in the pumpkin puree. If necessary, lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if you're using an electric griddle, set it to 350 degrees F. If you want to hold the pancakes until serving time , preheat your oven to 200 degrees F. Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
