Cassie’s Ruminations

Pumpkin Buttermilk Pancakes

This is a variation of mine on the excellent recipe for buttermilk pancakes in The Joy of Cooking. The dusting of powdered sugar at the end was an idea of Shaun’s after our first stack, and it really brought out the pumpkin flavor. I think next time I might add another tablespoon of sugar to the batter and a bit more of the spices to increase the pumpkin-y goodness.

Pumpkin Buttermilk Pancakes
Makes 12 pancakes, 5 inches in diameter

1 1/2 cups all-purpose flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 1/2 cups buttermilk
3 tbsp unsalted butter, melted
2 large eggs
1/2 tsp vanilla
2/3 cup pureed pumpkin
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg

Powdered sugar for dusting (optional)

Mix together all the dry ingredients in a large bowl (flour through salt). In another bowl, whisk together the remaining ingredients (except powdered sugar) until smooth. Stir the wet ingredients in to the dry until just combined.

Heat a non-stick skillet over medium heat. When a few drops of water flicked into the pan skitter around, the pan is hot enough. Add 1/3 of a cup of batter per pancake to the skillet, spreading into a 5 inch diameter circle. Depending on the size of your skillet you will be able to cook one or two at a time. When bubbles break through the batter and leave small holes around the edges of the pancake, about a minute, flip the pancake over. Cook for another 30 seconds or until browned on the other side. Move the pancake to a plate and cover with foil to keep warm. Continue to cook the remaining pancakes.

Serve hot. If desired, dust the tops of the pancake stacks with powdered sugar.