Pumpkin Pancakes
Exclusive to our non-stick pan, this recipe is the golden standard against which all other pancakes should be judged.
Prep
Combine the Dry Ingredients
Measure all dry ingredients into a large mixing bowl and whisk together until well incorporated.
- All Purpose Flour1 ½ cups
- Granulated Sugar4 Tbsps.
- Baking Powder3 tsps.
- Baking Soda½ tsp.
- Kosher Salt½ tsp.
- Cinnamon(ground)1 Tbsp.
- Ginger(ground)1 tsp.
- Nutmeg(ground)¼ tsp.
- Clove(ground)1 pinch
Combine the Wet Ingredients
In a separate large bowl, whisk the wet ingredients until well incorporated.
- Large Eggs2
- Buttermilk1 ¼ cups
- Unsalted Butter(melted)2 Tbsps.
- Pumpkin Puree6 Tbsps.
Combine the Wet and Dry Ingredients
Using a large whisk, gently mix the wet ingredients into the dry. Be careful not to over mix! Lumps should be visible in the batter. (NOTE: If you prefer thinner pancakes, add a touch more buttermilk.)
Cooking Steps
1. Add the Butter to a Preheated Pan
Preheat the Non-Stick pan to 400°F/ 205°C (high), then add the clarified butter.
- Clarified Butter(or melted unsalted butter)½ Tbsp.
2. Begin Cooking the Pancake
Using a 4 oz. ladle or a 1/2 measuring cup, pour the batter into the center of the pan, using the bottom of the ladle to lightly spread the batter. Cook the first side for 3 minutes or until the edges begin to dry and set.
3. Flip and Continue Cooking the Pancake
Flip on its other side and continue cooking for 1 minute or until the pancake feels springy to the touch.
4. Remove the Pancake
Transfer the pancake to an oven-proof plate or tray. Repeat the cooking steps until all of the batter has been cooked then turn off the heat. Make sure to keep the cooked pancakes warm in a low oven.
5. Serve While Warm
Finish the pancakes with a touch of butter and maple syrup. Serve immediately with a side of fresh fruit or your favorite topping.
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