A cool fall morning calls for something warm from the griddle. These pumpkin buttermilk pancakes bring together pumpkin, a little brown sugar, and just enough spice to make breakfast feel especially inviting. Serve them with butter and warm maple syrup, or add a spoonful of sautéed apples and a scattering of toasted pecans for a leisurely weekend breakfast.
INGREDIENTS:
2 cups all-purpose flour, spooned into the measuring cup and leveled
3 tablespoons packed light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon fine salt
2 large eggs
¾ cup unsweetened pumpkin purée
1½ cups well-shaken buttermilk, plus more if needed
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
Neutral oil or butter, for the griddleButter and pure maple syrup, for serving
METHOD:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, spices, and salt. Break up any lumps of brown sugar.
In another bowl, whisk the eggs, pumpkin, buttermilk, melted butter, and vanilla until smooth.
Fold the wet ingredients into the dry ingredients just until no dry flour remains. Small lumps are fine. Let stand for 5 minutes while the griddle heats. The batter should be thick but scoopable; if it holds a stiff mound, gently fold in more buttermilk, 1 tablespoon at a time.
Heat a griddle to about 350°F, or warm a heavy skillet over medium-low to medium heat. Lightly grease the surface. To keep a batch warm, heat the oven to 200°F and place a wire rack on a baking sheet.
Scoop a scant ¼ cup batter onto the griddle for each pancake, gently spreading it to about 4 inches across. Cook for 2–3 minutes, until the undersides are golden, the edges look set, and some bubbles appear on top. Flip and cook for another 2–3 minutes, until the centers are cooked through. Lower the heat if the pancakes brown before the centers set. Do not press them with the spatula.
Serve immediately, or keep briefly in a single layer on the rack in the warm oven while you finish the batter. Offer butter and warm maple syrup at the table.
YIELD: About 16 pancakes; serves 4–6
Cook’s Notes:
Use plain pumpkin purée rather than sweetened pumpkin pie filling. Homemade purée should be cool and thick, without liquid pooling around it; drain watery purée before measuring.
Cook one pancake first to check the heat and batter consistency.
Freezer Tip:
Cool completely, freeze in a single layer, then transfer to a freezer container with parchment between layers. Use within 2 months for best quality. Reheat in a toaster or a 350°F oven until hot throughout.
