Flapjacks for Fall!
Bring the cozy flavors of the season to your breakfast table. These fluffy pancakes are enhanced with pumpkin puree and warm pumpkin pie spice, making them a delightful twist on classic pancakes. Topped with a pat of butter, a drizzle of maple syrup, crunchy nuts, and a dollop of whipped cream, they’re the perfect way to start a crisp fall morning.
Pumpkin Pancakes
Yields 12 5-Inch Pancakes
Ingredients
2 eggs
3 tablespoons unsalted butter, melted, cooled slightly (plus more for cooking)
2 teaspoons pure vanilla extract
2 cups buttermilk
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice blend
⅓ cup granulated sugar
½ teaspoon fine-grain salt
Butter, for serving
Maple syrup, for serving
Chopped pecans or walnuts, for serving
Whipped cream, for serving
Directions
Place the pumpkin puree, eggs, butter, vanilla, and buttermilk into a large bowl; whisk to combine, then set aside.
Place the flour, baking powder, baking soda, pumpkin pie spice blend, sugar, and salt into a medium-sized bowl; whisk to combine.
Add the flour mixture to the bowl with the wet ingredients; stir until just combined, and be careful not to overmix. Let the batter sit for 5 minutes.
Set a non-stick griddle or large frying pan over medium heat. When hot, melt a bit of butter on the griddle or frying pan; spread the butter evenly where you’ll cook the pancakes. Test the heat by dropping a bit of pancake batter onto the griddle. When the griddle or frying pan is ready, make the pancakes. Using a ⅓ cup measuring cup, scoop and pour batter onto the griddle or frying pan, spreading the batter out just a little bit in a circular motion using the bottom of the measuring cup. When the pancakes begin to look slightly dry around the edges and once bubbles have formed on the top of the pancakes, about 1 to 2 minutes, flip them over and cook the other side until golden brown and thoroughly cooked through, about 1 to 2 minutes more.
Top the pancakes with butter, maple syrup, chopped pecans or walnuts, and a dollop of whipped cream.
