These delicate pumpkin pancakes are fluffy in texture and flavoured with autumn spices that makes a holiday brunch or breakfast extra special.
Did you know? Pumpkin, referred to as a superfood, is one of those fruits we tend to eat most often is during the autumn season when pumpkin is plentiful. Although, it can be purchased throughout the year, when we tend to crave for that delicious pumpkin flavour. Pumpkin is very high in Vitamin A, which is makes it healthy for our eyes, skin, bone health, and helps to prevent cancer. It is highly nutritious, packed with nutrients and antioxidants and can boost the immune system.
Recipe Ingredients:
Flour: flour adds structure to these pancakes but there are other options such as quinoa, spelt, whole wheat, oat and buckwheat.
Brown sugar: adds extra sweetness and flavour but can be easily substituted to maple syrup or honey.
Leavening agents: baking powder and baking soda
Himalayan salt: is what I use and salt will enhance the flavours in recipes
Spices: include cinnamon, all-spice, and ground ginger all add their own pungent flavour and richness to these pancakes
Buttermilk: adds lightness and tenderness to these pancakes
Pumpkin puree: is a fruit we don’t seem to eat enough of. It packed with nutrients, and it adds sweetness, a great fat substitute and adds moisture in our pancakes
Eggs: needed to add structure to these pancakes
Oil: I like to use a light vegetable oil for pancakes such as organic canola, avocado or sunflower
Walnuts: adds a crunchy texture, flavour and are a healthy choice
I don’t know about you, but I always like to add fruit to my pancakes, and since these pancakes already have fruit in it, I wanted to add a fruit that would compliment each other.
What fruits would accompany these delicious pumpkin pancakes?
- apples
- pears
- oranges
- peaches
Pumpkin Spiced Pancakes
Equipment
- skillet or griddle
Ingredients
- 1 1/2 cups organic all-purpose flour
- 2 tbsp brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp all-spice
- 1 tsp ground ginger (optional)
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 2 tbsp vegetable oil
- 1/2 cup toasted walnuts
- whipping cream (optional)
Instructions
- In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon and all-spice.
- Beat eggs lightly in a medium bowl, stir in buttermilk, and pumpkin puree. Add liquid to the flour mixture and stir just until the ingredients are blended together.
- Heat a griddle or fry pan/skillet, add 1 tablespoon of vegetable oil, when heated, (if using a fry pan/skillet)swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the frypan/skillet. Cook for about 1 minute, until you see the bubbles forming on top of the pancake. Carefully flip the pancake and continue to cook for another 20-30 seconds. Transfer pancake to a serving platter. Cook the remaining batter and add vegetable oil as needed.
- Serve with maple syrup and toasted walnuts.
Nutrition
How to make this recipe:
Once you have the batter mixed, add the vegetable oil to a warm pan and once the oil is hot, measure 1/4 cup of the batter and pour it into the pan. Wait until you see bubbles forming before you flip, about 1 minute. Once flipped, cook for another 30 seconds on the other side.
If you have never made pumpkin pancakes, you are missing out. They truly add a special treat to the holiday season. They are simple to make and pumpkin is such a healthy option to add to our cooking and baking.
