Whether they're silver dollar, regular, thin, drenched in syrup, patted with butter, or topped with compote, there's a pancake type for just about everyone! This recipe is no exception and will surely excite tastebuds for both pumpkin and pancake lovers who are looking for a bit of Fall on their brunch plates.
- 2 1/4 Cups all-purpose flour
- 1/4 Cup light brown sugar, packed
- 2 Tablespoons granulated sugar
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon ground nutmeg
- 1/2 Teaspoon salt
- 1 1/2 Cup low-fat buttermilk
- 1 1/3 Cup pure pumpkin
- 2 Eggland's Best large eggs
- 2 Tablespoons canola oil
- 2 Teaspoons vanilla extract
In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Blend well and set aside.
In another large bowl, whisk buttermilk, pumpkin, eggs, canola oil, and vanilla extract until mixed; slowly add dry ingredients and beat well.
Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.
Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute. Repeat until all batter is used.
Top with butter and maple syrup, or with fresh whipped cream.