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Right when the leaves show their first signs of transitioning from green to gold is when we’re ready for pumpkin-everything season. To celebrate, we bippity-boppity-booed buttermilk pancakes into the pumpkin version of itself. A little bit of pumpkin purée and warm spices makes a stack of delectable breakfast treat.

Serves

9 TO 12 PANCAKES

Prep time

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Cook time

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INGREDIENTS

  • 1 1/2 cups flour​
  • 3 tablespoons maple sugar​
  • 1 teaspoon baking powder​
  • 1 teaspoon baking soda​
  • 1/2 teaspoon cinnamon​
  • 1/4 teaspoon cardamom​
  • 1/4 teaspoon ginger​
  • 1/4 teaspoon salt​
  • 1 1/4 cups buttermilk​
  • 1/2 cup pumpkin purée​
  • 1 large egg​
  • 1/2 teaspoon vanilla extract​
  • 2 tablespoons butter, melted​

INSTRUCTIONS

  1. In a large mixing bowl, whisk together the flour, maple sugar, baking powder, baking soda, spices and salt.
  2. In a smaller mixing bowl, whisk the buttermilk, pumpkin purée, egg, vanilla extract and butter.
  3. Pour the wet ingredients into the dry and mix with a rubber spatula until no dry spots remain. A few lumps are okay!
  4. Heat a non-stick skillet over medium-high heat and grease with a pat of butter. Ladle 1/3 cup of pancake batter at a time into the skillet, cooking 2-3 pancakes at once depending on the size of your skillet. Cook on one side until bubbles appear, about 1-2 minutes. Flip and cook for 1 minute more.
  5. Finish with maple syrup and enjoy!

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