By Casa de Suna
Published Sep 29
If you’ve been reading Casa de Suna for a while, you’ll know that we always keep pumpkin puree on hand in the fall.
And while you might be used to using pumpkin puree exclusively for pie, you’re about to find a new favorite use: fluffy and dense pumpkin pie pancakes. Cooking for the family on Halloween? Serve with whipped cream and black sesame seed garnish for a spooky seasonal twist.
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How to Make It
Difficulty: Easy
Overall Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Serves: Makes 13 pancakes
INGREDIENTS
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- Freshly grated nutmeg, to taste
- 1 cup buttermilk
- ¾ cup pure pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter, melted, plus extra for brushing pan
- Salted butter and maple syrup or whipped cream and black sesame seeds, to garnish
INSTRUCTIONS
- Combine flour with sugar, baking powder, baking soda, salt, and spices in a medium bowl. Whisk buttermilk with pumpkin, eggs, and butter in a large bowl until smooth. Add flour-mixture to pumpkin-mixture, whisking just until batter is combined but some lumps remain (this helps keeps the pancakes fluffy).
- Heat a large non-stick griddle or frying pan over medium heat. Brush with melted butter, then spoon ¼ cup portions into pan. Cook until bubbles just start to form on top of each pancake and edges are golden-brown, about 2 to 4 minutes per side. Flip the pancake using a large spatula and continue cooking, about 2 to 4 more minutes. Repeat with remaining batter. Serve with salted butter and maple syrup, or whipped cream and black sesame seeds.
