Pumpkin is one of those ingredients that we go absolutely nuts for during the few months of the year when it’s available. These delectable, tender, buttery pancakes make excellent use of this seasonal specialty. The spiced maple syrup is just the icing on the (pan)cake! These are perfect for making a holiday breakfast truly special.
Ingredients
- 1 cup pumpkin puree
- 2¾ cups all-purpose flour
- 1 teaspoon kosher salt
- ⅓ cup sugar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 3 cups buttermilk
- 3 eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
In a large mixing bowl, add the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg and whisk to combine. In another bowl, stir together the pumpkin, buttermilk, eggs and the butter. Gradually add the flour mixture into the pumpkin mixture, stirring until just combined. Ladle the desired amount, about ⅓ cup at a time, onto a preheated, greased griddle or into a skillet. Allow the pancakes to fully brown on the first side, flipping when bubbles begin to appear around the edges. Serve piping hot with additional butter, and spiced maple syrup.
Spiced Maple Syrup
Add 2 cups of pure maple syrup to a saucepan set over medium-low heat. Add two cinnamon sticks, 1 clove, and two allspice berries and allow the mixture to heat slowly and infuse for about 20 minutes. Off the heat, add ½ teaspoon vanilla extract, stir to combine, and serve.
