pumpkin pancake Recipe
These pumpkin pancakes are the most tender and flavorful pancakes you will ever try. The base of the recipe comes from an old family pancake recipe that my uncle clipped from the newspaper years ago. I played around a little adding the right amount of pumpkin and spices, and making a few tweaks. If you like pumpkin, you’ll love these.
prep time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 15-18 pancakes
1 cup milk
2 T vinegar
¼ cup sour cream
I cup pumpkin
¼ cup butter- melted
2 cups flour
2 T baking powder
⅛ cup sugar
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
⅛ cup brown sugar
1 tsp baking soda
Stir milk and vinegar in a bowl. As the vinegar sets with the milk it will thicken into a buttermilk-like liquid. It needs to sit for at least 5 minutes or so, so do this very first.
Mix all the dry ingredients into a large bowl.
Melt the butter in the microwave.
Beat the eggs in a medium sized bowl, then add sour cream and pumpkin puree (You won’t use the whole can.) Make sure those are well mixed with no lumps.
Now add the milk to the wet ingredients mixture. pour the butter in last.
Add the wet mixture to your dry mixture. Don’t over mix. The batter will be a little bit lumpy and you’ll see little bubbles start to form. You want the batter to seem light.
Using a ¼ cup measuring cup, scoop the batter onto a hot griddle. If you have a temp control I have found somewhere around 370 to be perfect for pancakes. When the bubbles on the batter start to pop it is time to flip them. The batter will look wet but the bottoms should be set enough that they’ll flip just fine.
Serve immediately! I think they are delicious with syrup and whipped cream.
*It might be a good idea to break up the brown sugar as well as the baking soda before you add them to the dry ingredients. Nothing worse than a little chunk of baking soda in your pancake.