Pumpkin Pancakes - How To Recipe - Pumpkin Spice Pancakes - Diane Kometa-Dishin' With Di: Video: #14

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

pumpkin puree

Pumpkin puree is often affordable and nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Combine all wet ingredients (buttermilk, egg, pumpkin puree, vegetable oil, sugar) in a bowl and whisk until well combined.

Ensure all wet ingredients are at room temperature before mixing.

In a separate bowl, whisk together the dry ingredients (flour, salt, baking soda, baking powder, pumpkin pie spice).

Combine the dry ingredients with the wet ingredients, mixing until just combined; it's okay if there are a few lumps.

Heat a non-stick pan over medium heat.

Use a 1/4 cup ice cream scoop to pour batter into the pan.

Cook until the edges start to brown lightly and bubbles form on the top, then flip the pancakes.

Once flipped, wait until the pancakes puff up and are cooked through.

To keep pancakes warm, heat the oven to 200°F, line a baking sheet with foil, and cover the pancakes with foil until serving.

If making extra pancakes, freeze them by placing them on parchment paper, stacking them, and storing in a freezer bag for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens