Saturday, November 15, 2008

Pumpkin Spice Pancakes

2 cups all-purpose flour
6 Tbsp. brown sugar-packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. salt
dash cinnamon
dash nutmeg
1 3/4 cups buttermilk
3/4 cup canned pure pumpkin
3 large eggs
2 Tbsp. butter-melted

Mix dry ingredients in medium bowl. Combine remaining ingredients in another bowl. Add wet ingredients to dry all at once, whisk until smooth. (Add more buttermilk if necessary for desired consistency.)

Cook over medium heat on a buttered nonstick skillet. Turn when bubbles form, cook until bottoms are golden brown. Serve with hot maple syrup.


  1. yum-thank you for this. i don't usually buy buttermilk, though. can't you put lemon juice in milk (or something like that) instead?

  2. Yep! One Tbsp. lemon juice per cup of milk. Let it sit 5 min. before using. These were some tasty pancakes!

  3. I think we'll have these tomorrow night for dinner. I have a pumpkin to puree, and we used to have the tradition of having breakfast for dinner every Thursday (the equivalent of Friday night in the States). It's high time we reinstate that!

  4. That's funny! We had these for dinner too! I love breakfast for dinner.