A fall season favorite, that just works perfectly w th sweet or savory toppings🍁. This is what I look forward to treating myself on a Sunday after a morning long run.
Ingredients
┃ yield — 2
- 95 g all-purpose flour
- 1 tbsp sugar
- ½ tsp baking powder
- ¾ tsp baking soda / natron
- 1/4 tsp kosher salt
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp freshly grated nutmeg
- ½ cup greek yogurt
- 2 tbsp lemon juice
- ¾ cup pumpkin purée
- 1 egg
- 1 tbsp melted butter
- 1 tsp vanilla extract or sugar
Directions
┃ ◕ — 45 mins
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
- In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and gently fold with a spatula until just combined.
- Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the ¼ cup, making sure to leave plenty of room in between for the batter to expand.
- Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown.
My favorite toppings here are crispy prosciutto, hot honey 🌶️, jam, cheese and yogurt. But truly almost everything will taste delicious with these pancakes.
