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Pumpkin Spice Pancakes with Vanilla Cream Syrup

Course: Breakfast
Keyword: breakfast
Servings: 6
Author: Jennifer Locklin

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil

Instructions

  • In a large bowl, combine the dry ingredients and whisk together.
  • Add wet ingredients to the flour mixture and stir just until moistened. Do not overmix.
  • Heat griddle or skillet over medium heat and brush lightly with vegetable oil.
  • Pour pancake batter by large spoonfuls and cook until light and bubbles begin to form around the edges and on top.
  • Flip over and continue to cook for an additional 1 or 2 minutes, or until done.
  • Serve warm with warmed Vanilla Cream Syrup.