Start your holiday — or any day! — festivities with these fragrant, flavor-packed flapjacks.
FLUFFY PUMPKIN PANCAKES
Yield: 14 pancakes
- 2 cups flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 3/4 cup buttermilk, room temperature
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons butter, melted and slightly cooled
- 2 teaspoons vanilla
Whisk together in a large bowl the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Whisk together in a small bowl the buttermilk, pumpkin, eggs, butter and vanilla.
Mix the wet ingredients into the dry ingredients until just combined. Some lumps are OK; do NOT overmix. Let batter sit 5-10 minutes.
Heat a large skillet or griddle over medium-high heat and grease with butter or oil. Pour about 1/3 cup of pancake batter into the skillet and gently spread the batter to form a circle. Cook 2-3 minutes or until bubbles appear on the surface. Flip and cook an additional 1-2 minutes or until golden. Repeat with remaining batter.
Serve warm with cinnamon-and-honey-spiked butter and maple syrup.
Rachel Riesgraf lives in Jordan, Minnesota. Her make-from-scratch recipes are for the busy, modern cook with a focus on fresh, seasonal ingredients. Find her recipes at modernfarmhouseeats.com.