Pumpkin pancakes
Prep:
5 mins
375ml buttermilk (plus extra)
250g pumpkin puree
1 egg
1 tbsp butter, melted and cooled
500g flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 teaspoon salt
Sunflower oil
Combine the wet ingredients and dry ingredients in separate mixing bowls.
Gradually add the dry ingredient into the wet ingredients, stirring just enough to combine. If your batter looks too thick, you can add a little extra buttermilk.
Heat some oil in a frying pan over a medium-to-high heat. Once the pan is hot, ladle the batter onto the pan in portions to create your pancakes. Flip when bubbles appear and pop and the underside is golden brown.
Serve in stacks with whatever toppings you like. Tasty combinations include bacon and maple syrup or whipped cream and cinnamon syrup.
Serves
4-6
Preparation Time
5 minutes
Main ingredients
Dairy, Flour, Eggs, Vegetables
Recipe Type
Kids Food, Snacks, Breakfast, Vegetarian
Cuisine
American
Special Info
Vegetarian, Pregnant Mums
Level of Difficulty
Moderately Easy
