Ingredients
Scale
- 1 cup buttermilk
- 1½ cup pumpkin puree
- 1 large egg
- 2 cup all-purpose flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1½ tsp ground cinnamon
- ½ tsp ginger
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup chocolate hazelnut spread for drizzling, optional
Instructions
- Stir together the buttermilk, pumpkin puree, egg, and vanilla extract in a mixing bowl.
- Add the rest of the ingredients and stir until just combined. The batter will feel a little thick. Set aside.
- Heat a griddle or nonstick skillet over medium heat and scoop in pancake batter. Use the back of the scoop to gently spread out the batter slightly if needed.
- Cook for about 2 minutes until the first side is golden, then gently flip and cook another 1-2 minutes until the second side is golden brown. If the pancakes are browning too quickly, reduce the heat to medium low.
- Transfer the pancakes to a plate and keep in a warm place until ready to serve.
- If you plan to freeze any of the pancakes, allow them to cool completely before placing in a freezer-safe container or bag and freezing.
- Serve the pancakes warm with a drizzle of chocolate hazelnut spread, or other topping of choice.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0