It's Thanksgiving and pumpkin pancakes are a great way to start the day! These pancakes are delicious served with maple syrup but add a dollop of whipped cream and toasted pecans..well then it's really over the top delicious.
I still have pureed pumpkin in my freezer so I'm trying to use it up before I buy any more. I have been tempted as I walk past the large bin of pumpkins at the supermarket. In the meantime I have been gifted with pie pumpkins from a dear friend. Thank you Susan.
- 3/4 cup pumpkin puree
- 1 egg
- 2 tablespoons oil
- 3/4 cup buttermilk
- 1 cup flour
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- In a medium sized bowl, whisk together pumpkin, egg, oil, and buttermilk.
- In a separate bowl mix together dry ingredients.
- Stir into pumpkin mixture just until combined.
- Heat a griddle to medium high heat, oil surface lightly.
- Scoop batter on the heated griddle, approx 1/4 cup size for each pancake.
- Fry until bubbles start to form, flip and cook until golden brown on both sides.
- Serve hot off the grill. Serve with butter and maple syrup or with maple syrup, a dollop of whipped cream and toasted pecans.