No-Mix Pumpkin Spice Pancakes
No-Mix Pumpkin Spice Pancakes
Ingredients
blank
- ⅔ cup Kamut Flour
- ¼ cup whole wheat flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon pumpkin spice
- ¼ cup pumpkin puree
- 1 egg
- ¾ cup milk or water
- Melted butter and canola oil for brushing on the griddle
blank
1 cup white sugar
½ cup buttermilk
- ½ cup butter
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 tsp cinnamon
- Pinch of finishing salt
Directions
blank
- Preheat an electric griddle to 375 degrees or place a stove-top griddle or skillet over medium-high heat.
- Sift the flour, whole wheat flour, sugar, baking powder, pumpkin spice and salt into a bowl and mix to combine.
- Beat the egg slighting in a bowl and add the milk. Stir in the ¼ cup pumpkin puree. Add to the flour mixture and mix just until combined. The batter will still have small lumps.
- Grease the pan or griddle lightly before each batch will ensure perfect pancakes.
- Pour about 1/4 cup batter onto the hot griddle. Cook the pancakes until bubbles begin popping on top, about 2 minutes. Turn them and cook for about 1 minute. If the pancakes are not golden brown when it's time to turn them, the heat is too low or too high.
- Serve immediately as the pancakes are done, or keep them warm in the oven as you continue cooking. Overlap pancakes slightly on a platter and place in the oven at 175 degrees. Serve with butter and cinnamon buttermilk syrup (recipe below).
- Omit the whole wheat flour and use a total of 1 cup white Kamut flour.
blank
- Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.
- Remove the saucepan from heat and stir baking soda, cinnamon, Pinch of finishing salt and vanilla into the buttermilk mixture.
- Serve over pancakes