Let's face it, pumpkin bread is awesome, but really not practical for those watching their caloric intake. Over the weekend, with thoughts of pumpkin bread running through my head, I decided to make pumpkin pancakes. While not quite pumpkin bread, they were a delicious addition to our Sunday morning breakfast.
These stirred up just as easily as regular pancakes and were very simple. They rose up thick and fluffy and super moist and tender. I made a half a batch, but if you have more adventurous pancake eaters than I, I will share the whole recipe.
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| Mix together flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. |
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| In a separate bowl, combine buttermilk, pumpkin, vanilla and eggs. |
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| Whisk milk and pumpkin mixture together until smooth... |
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| Pour milk and pumpkin mixture directly in the middle of the flour mixture. |
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| Whisk until just combined. It is just fine for it to be a little lumpy. |
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| Drop by 1/4 cup measure onto a hot pan. Flip when bubble stay open on the top. |
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| Serve with a little butter and powdered sugar... |
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| Or go all out and put some syrup on them too! |
Pumpkin Pancakes
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups buttermilk
1 cup pureed pumpkin
2 eggs
1 teaspoon vanilla
Mix together flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
In another bowl combine buttermilk, pumpkin, eggs and vanilla. Whisk together until smooth.
Add milk mixture to flour mixture and stir just until incorporated. Don't overmix.
Drop by 1/4 cup measure onto a warm pan sprayed with cooking spray. Cook until bubbles stay open on top and then flip over.
Serve with butter, powdered sugar and syrup.
Enjoy!
Until next time, keep adventuring and looking for joy in the small details of life!
Sarah
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