Ingredients for Pumpkin Or Squash Pancakes
- All Purpose Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Cinnamon
- Ground Nutmeg
- Ginger
- Allspice
- 2 large eggs
- Pumpkin Puree
- Brown Sugar
- 1 cup buttermilk
- Light Olive Oil
- Dried Cranberries
- Hazelnuts
- Syrup
- Whipped Cream
- Ice Cream
- Powdered Sugar
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How to Make Pumpkin Or Squash Pancakes
- In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Set aside the dry ingredients.
- In a separate bowl, lightly beat 2 large eggs.
- Add 1 1/2 cups pumpkin or squash puree, 1/2 cup packed light brown sugar (or molasses), 1 cup buttermilk, and 2 tablespoons olive oil to the beaten eggs.
- Whisk until the wet ingredients are thoroughly combined.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Let the batter rest for at least 30 minutes (longer is better!).
- Gently stir in 1/2 cup dried cranberries and 1/2 cup chopped pecans (or your favorite nuts). If the batter is too thick, add 1-2 tablespoons more buttermilk until it reaches a pourable consistency.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately, garnished with cinnamon, powdered sugar, and your favorite pancake syrup (maple syrup is a classic choice!). Makes approximately 12-16 pancakes.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
116g
Fat
12g
Carbs
19g
