Pumpkin Buttermilk Pancakes
Ingredients
- 2 cups self-rising flour
- ½ cup brown sugar
- 3 tablespoons plain cornmeal
- 1 teaspoon pumpkin pie spice
- 1 ⅔ cups buttermilk
- 1 cup canned pumpkin puree
- ¼ cup melted butter
- 1 large egg
Instructions
- In a large bowl, whisk the flour, brown sugar,cornmeal, and pumpkin pie spice.
- In a small bowl whisk the buttermilk,pumpkin, butter and egg.
- Stir the wet ingredients into the dry ingredients.
- Stir until just combined, batter will be lumpy.
- Heat a griddle or skillet over medium heat.
- Brush the griddle or skillet with cooking oil.
- Spoon about ⅓ cup of batter onto the cooking surface and cook until bubbles appear on the surface, approximately 3 minutes.
- Turn over and cook an approximate 2-3 minutes more.
Notes
Do a test run with one pancake first to make sure the cooking unit isn't too hot or not hoe enough.
Make sure to use self-rising flour and not all purpose flour. This recipe does not have baking powder or baking soda in it which is why it uses self-rising flour.
Make sure to use self-rising flour and not all purpose flour. This recipe does not have baking powder or baking soda in it which is why it uses self-rising flour.