Fall means it is time for Pumpkin! We are excited that Pumpkin Shakes have started at the Dairy Keen. But if you can’t get here pumpkin pancakes are a great start to your day. I love to make pumpkin waffles and top them with whipped cream and chocolate chips.
Pumpkin Pancakes or Waffles
½ Cup canned Pumpkin Puree 1 Egg, beaten 1 teaspoon Vanilla 1 ½ Tablespoon Butter, melted 1 Cup Buttermilk 1 ¼ Cups Flour ½ teaspoons Baking Powder ½ teaspoon baking soda 3 Tablespoon Sugar 1 teaspoon Pumpkin Pie Spice ½ teaspoon Salt Butter for grill
For serving, butter, maple syrup, whipped cream, pecans or chocolate chips
In a medium mixing bowl, whisk together; pumpkin puree, eggs, buttermilk, melted butter and vanilla extract.
In another medium bowl whisk together; flour, baking powder, baking soda, sugar, spice and salt. Stir the dry ingredients into the wet ingredients. Stir just until combined.
Let batter rest for 15 minutes.
Heat a large nonstick griddle to 325 degrees. Melt 1 Tablespoon of butter over the griddle. Pour 1/3 to ½ cup of the batter onto the griddle. The pancakes are ready to flip when they are dry around the edges and little bubbles form and pop on top, about 2 minutes.
Flip pancakes and cook for another 1-2 minutes or until golden brown. Only turn once for fluffy pancakes.
Add more butter to the griddle for the next batch.
Serve with your favorite toppings.
To make into Waffles; replace the melted butter with vegetable oil. Cook in your waffle iron according to manufactures directions.
*To make Gluten Free use Gluten Free flour mix with xanthan gum added.
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