Pumpkin Pancakes
Fluffy and flavorful pumpkin pancakes, perfect for a fall breakfast. @cookingwithshereen shares her recipe along with a great tip for making them ahead and freezing for later.
Fluffy and flavorful pumpkin pancakes, perfect for a fall breakfast. @cookingwithshereen shares her recipe along with a great tip for making them ahead and freezing for later.
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In a large bowl, combine the eggs, buttermilk, vanilla extract, and pumpkin puree.
Add the all-purpose flour, baking soda, sugar, kosher salt, and cinnamon to the bowl.
Whisk until just combined. Be careful not to overmix; a few lumps are okay.
Let the batter rest for 10 minutes to allow the gluten to relax.
Heat a griddle or non-stick skillet over medium-low heat. Add a neutral oil and wipe with a paper towel to create a thin, even layer.
Ladle the batter onto the hot griddle to form pancakes of your desired size. Cook for about 2 minutes, until bubbles form on the surface.
Flip the pancakes and cook for another 1.5 minutes on the second side, until golden brown.
Serve warm with butter and maple syrup.
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