Recipe: The Pumpkin Pancakes You Have Been Craving This Fall
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon allspice
Pinch of ground ginger
1 cup of buttermilk
¾ cup canned pumpkin
½ tablespoon of vanilla extract
3 tablespoons dark brown sugar
2 tablespoons butter, melted
¼ teaspoon salt
Powdered sugar, for serving
Combine all dry ingredients in a large-sized bowl.
In a separate bowl, combine wet ingredients one-by-one, mixing very well after the addition of each ingredient.
Add wet ingredients to the dry ingredients, mixing just to combine. It is okay to have quite a few lumps in the batter.
Heat lightly oiled griddle or non-stick skillet over medium heat. Add about ¼ cup of pancake batter onto skillet. When bubble begin to form on top of pancake, flip. Cook 2-3 minutes on the other side. Repeat. Serve. Sprinkle with powdered sugar.
Heat a lightly oiled griddle or heavy skillet over medium high heat. For each pancake, pour one-fourth cup of batter onto the hot griddle, leaving space between the pancakes. When bubbles cover the surface of the pancakes and the undersides are browned, turn the pancakes over and cook for two minutes more. Dust with powdered sugar just before serving.