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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.

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
  1. 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).
  2. 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.
Fluffy Pumpkin Pancakes recipe by Casa de Suna

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