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  • Writer's pictureDairy Keen

Pumpkin Pancakes or Waffles

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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