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The BEST Pumpkin Pancakes

October 10th, 2010

The BEST Pumpkin Pancakes

I just got home from the Blogher FOOD conference last night. I am feeling a touch guilty about being away from the kids, (I know- it is ridiculous, isn’t it?! I mean it was like 24 hours……) Anyways, my guilty little nature just says, “feed them, and it will be all better.” Poor kids…

But Lucky them today, because these are quite possibly the BEST Pumpkin Pancakes around, they are good on a whole different level! They are sweet and tangy and full of pumpkin and unbelievably tender and crispy texture. Pile them high and slather them liberally with butter and syrup.

*Note: These are for the lovers of the thin and tender pancake. No cakey texture here.

The BEST Pumpkin Pancakes
1 cup flour
1 tsp salt
1 tsp baking soda
1 1/3 cups buttermilk
¾ cup pumpkin puree, (canned is fine, make sure it is not pumpkin pie filling!)
1 egg
2 Tbs melted butter

Preheat a griddle or pan to 375 degrees.

Combine all of the dry ingredients in a bowl.

(If you can find a cute 3 year old girl to stir them together it is even better)

Make a well in the center of the dry ingredients and add the buttermilk, pumpkin, egg and melted butter.

Combine well until you have a smooth batter.

Grease the griddle or pan with vegetable oil.

Pour the pancakes to whatever size you like.

When bubbles start too form on the surface, it is time to flip the pancake. Let them cook another minute before removing them to a plate.

Serve hot with butter and syrup.