Ingredients Jump to Instructions ↓

  1. 2 cups all purpose flour

  2. 1/3 cup packed brown sugar

  3. 1 1/2 teaspoons baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 teaspoon salt

  7. 1 2/3 cups buttermilk

  8. 3/4 cup canned solid pack pumpkin

  9. 3 large eggs

  10. 2 tablespoons butter, melted

  11. 4 tablespoons butter Maple syrup

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°F (95°C). Combine first 6 ingredients in large bowl. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to flour mixture and whisk until smooth. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top, sides appear dry and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up. Repeat with remaining batter, adding more butter to skillet as necessary for each batch. Serve pancakes hot with maple syrup.


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