Secret (no) Buttermilk Pumpkin Pancakes
Since I rarely have buttermilk in the fridge, I've created an even better way to get that tender crumb with extra fluff for this fall season pancake.
Ingredients
Dry Ingredients
- 2 cups flour einkorn all-purpose is my favorite flour
- 3 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1 egg
- 1/2 cup sour cream
- 1 1/3 cup pumpkin puree
- 2 tbsp olive oil
- 1 1/2 cups milk add a little more if the pancakes stick or the batter is too thick
Instructions
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In a large bowl, mix the dry ingredients together until blended.
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In a separate bowl, whisk the egg until there is a good amount of froth and air, then add the rest of the wet ingredients (milk, sour cream, pumpkin puree, and olive oil)
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Pour the wet ingredients into the dry ingredients bowl and fold until combined. Some lumps are ok.
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In a large skillet, add just enough cooking spray or butter until the skillet is just covered.
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Do the sizzle test before adding batter: If a couple droplets of water sizzle when dropped into the oil, the pan is ready.
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Add 1/4 cup or ⅓ cupfuls of batter into the skillet or griddle.
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Flip the pancakes when the edges start to bubble and then cook until the pancake appears cooked through (the pancake will puff in the center typically).
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Serve with maple syrup. Enjoy!
Recipe Notes
Depending on which flour you use, you may need to add more milk. There should be a little 'spread' when you spoon the batter into the skillet. If it doesn't move, add a little more milk until it's a little thinner. I like to see about a 1/4 inch spread on the pan.