cider pumpkin spice pancakes____________________________Hop about in an apple orchard and visit a pumpkin patch with this delightful autumn fusion of flavors within fluffy buttermilk pancakes.
Ingredients
- 2/3 cup pumpkin puree
- 1 cup apple cider
- 1/2 cup buttermilk
- 2 eggs, at room temperature
- 2 tbsp melted butter
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp ground cardamom
- pinch nutmeg
Instructions
- In a large bowl, whisk together the pumpkin puree, apple cider, buttermilk, eggs, melted butter, and vanilla extract. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, clove, cardamom, and nutmeg. Whisk until just combined. Let sit at room temperature for 5-10 minutes.
- Heat a large skillet over medium heat. If your skillet is not non-stick (i.e., if thinks stick without greasing first) grease with oil or butter. When the skillet is hot, pour in 1/4 cup of pancake batter. Cook on one side about 2 minutes until bubbles form on top, then flip and cook an additional minute. Move to a plate and cover. Regrease the skillet between each pancake if needed. Repeat until all batter is used up. The recipe will yield about 12-16 pancakes depending on size.
- Serve the pancakes with fruit, maple syrup, powdered sugar, and butter, as desired.