Wednesday, November 13, 2013

Buttermilk Pumpkin Pancakes


Incase you are concerned that fall is almost over and I am still posting fall treats… have no fear. Fall doesn't officially end until December 20th. Now… if you had the chance to try my buttermilk pancakes and you liked them, you might want to try the pumpkin variation as they add a nice little spice to breakfast. I think I mentioned this before, but I am not necessarily a pancake junky. I created these recipes  because my kids ask for pancakes here and there and these are something I feel great about them eating. I do enjoy these pancakes complete with cream and syrup. They are best that way!

Click below to view my other pancake post.

The flavors are not overwhelming. They are subtly spiced, fluffy and moist and most importantly a healthy breakfast. I ALWAYS serve these with unsweetened cream. With the pumpkin version I put cinnamon in the cream. I also always use 100% maple syrup. One thing I have quit doing since my last post is using the 1 tbsp brown sugar that  I used when I first started making these. I don't think it's necessary. ONE more thing and I'll get to the recipe. Although I still LOVE Mexican Vanilla I will not be purchasing it after our huge bottle is out. I learned that there is a tiny bit of corn syrup in it. In my opinion the flavor is better than regular vanilla extract… partly because the flavor isn't as strong, but it isn't pure. So, bummer.

Buttermilk Pumpkin Pancakes

1/2 cup oats soaked in 1 cup fresh buttermilk for at least 30 minutes or overnight (which is even better)

1/4 cup whole wheat
1/4 cup almond meal/flour
1/4 cup coconut flour
1 1/2 tsps baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 to 1 tsp cinnamon
dash of all spice


1/2 cup pumpkin puree
1/2 cup whole milk
3 eggs
1 tsp vanilla extract
3 tbsps melted unsalted butter (If you use regular salted butter do not use the 1/2 tsp salt)

Combine the dry, beat the wet and add in the soaked oats and buttermilk. Combine both well, but do not over mix!
Melt butter in a skillet/pan and cook on medium to low heat until the pancake starts to bubble up a bit, flip, cook and repeat.

These are a bit different then cooking regular 'ol pancakes as they are a bit more moist. In order to cook more thoroughly and evenly they need to be on a lower heat so they cook all the way through and don't get too brown. These aren't your beautiful perfectly round pancakes either! 


If you don't have oats on hand increase the whole wheat to 1/2 cup and skip the oats. Also experiment with your own spices. Pumpkin pie spice would be easy and yummy too! The batter saves well for at least a few days. The top of the batter will be a bit gray. Scoop it out and get cookin! 

One more note: This how they look when you first start cooking them. Then they slowly spread and even out. 


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