Monday, October 26, 2009

Pumpkin Buttermilk Pancakes

After making pumpkin chili last week, I had a ton of pumpkin leftover. (I was only able to find a large can of pumpkin here). I used a few tablespoons in mac and cheese on Friday, but decided to make the rest into pumpkin pancakes for Saturday mornning. I looked online for a recipe using buttermilk, as I love that texture in pancakes. I found a great-looking recipe on this blog, and made it almost exactly as stated. The only thing I did different was to sub some whole wheat pastry flour for some of the white. (I'm out of ww pastry flour now...how sad! I thought I had more stashed somewhere, but I don't.)

I loved how these turned out- they had the flavor of pumpkin pie with a great pancake texture (I'm not a big fan of pumpkin pie, BTW, and I still loved these). My fam loved these too, except for my 5-year old. He's decided lately that he "doesnt' like pancakes". (Rolling my eyes here). This is a large recipe and makes a ton. We had 6 or 7 pancakes leftover. I stuck them in the fridge, and had some for breakfast this morning. They were good, but I definitely prefer them fresh- the texture is a bit lighter. If your family is small, you may want to cut this recipe in half.

Pumpkin Buttermilk Pancakes
adapted from Poohsticks

Heat your griddle to about 350 degrees; spray with cooking spray.

Mix in a large bowl:
2 cups white flour
1 cup whole wheat pastry flour
4 Tablespoons brown sugar
3 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1 teaspoon salt

Mix in a smaller bowl:
2+ cups buttermilk
1 1/2 cup pumpkin puree
2 eggs
3 Tablespoons melted butter

Add the wet ingredients to the dry ingredients, stirring until just mixed. Add more buttermilk until your batter is of the desired consistency. Pour the batter onto the griddle, about 1/4 to 1/3 cup per pancake, depending on how large you'd like your pancakes. Brown on both sides (I found that these took longer to cook than other pancakes). Serve with maple syrup. Makes about 2 dozen pancakes.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

2 comments:

Sonya said...

Aahh those look sooo good! If only I could get pumpkin puree! I know you can make your own but I've never had luck with it..never seems to have the flavor that the canned stuff has.

What A Dish! said...

Have you tried using the small "sugar" pumpkins? I've only done it twice, and used those pumpkins w/good results. That was in the States though; can't get them here. I wonder if you can get them up there.