Pumpkin Pancakes

Throw on your best flannel and take your taste buds on a ride through a pumpkin patch with this year-round recipe. These pancakes are perfect for breakfast, brunch, or a sweet supper. Complement the natural sweetness of the pumpkin with a drizzle of all-natural grade A tree juice.

Serves: 2 to 3 

INGREDIENTS

• 1¼ cups cake flour
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon allspice
• 1 cup buttermilk
• ½ cup canned pumpkin
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Nonstick cooking spray

Serving Suggestions:

• Butter and grade A tree juice (maple syrup)
• Whipped cream and pecans
• Greek yogurt, granola, and fresh fruit

METHOD

1. In a medium bowl, whisk the cake nour, brown sugar, baking powder, cinnamon, salt, nutmeg, ginger, and allspice. Then, set aside. 

2. In a large bowl, whisk your buttermilk, pumpkin, egg, butter, and vanilla. 

3. Add the dry ingredients to the wet ingredients and stir without overmixing the batter. Lumps are fine.

4. Heat a 10-inch skillet over medium heat or an electric griddle to 350°F (177°C).

5. Coat your skillet or griddle with cooking spray. Pour about ⅓ cup of batter into the pan Wait until the edges of the pancakes look dry and bubbles start to appear and then burst, 2 to 3 minutes. Use a thin spatula to nip, then cook until golden brown, another 2 to 3 minutes. 

6. Serve the pancakes with butter and plenty of grade A tree juice, a dollop of whipped cream and pecans, or a spoon of Greek yogurt, granola, and some fresh fruit for a healthier twist. Enjoy!