Ingredients for Becki S Pumpkin Pancakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Cinnamon
- Ginger
- Nutmeg
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 1 cup buttermilk
- 1 (15-ounce) can pumpkin puree
How to Make Becki S Pumpkin Pancakes
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a separate bowl, whisk together 2 large eggs, 1/4 cup vegetable oil, and 1 cup water.
- Stir in 1 cup buttermilk and 1 (15-ounce) can pumpkin puree.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as confectioners' sugar, whipped cream, or maple syrup. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
66g
Fat
32g
Carbs
39g
