Ingredients and Substitutions
Pumpkin. You can use canned pumpkin puree but I prefer making my own. Use any pumpkin or butternut squash. Flour. I used all purpose flour but you can substitute half of it with whole wheat flour if you wanted more texture and fibre in the pancakes. Baking powder and baking soda. Sugar. I used white sugar but brown sugar can be substituted. Salt. Pumpkin puree. Buttermilk. Buttermilk makes these pancakes so tender and fluffy but you can use whole milk too. Egg. Melted butter. Vanilla extract. Ground cinnamon. Feel free to use pumpkin pie spice, ground nutmeg, ground ginger, cloves or all spice for more flavor.
How to make pumpkin pancakes
Can I make this ahead?
The batter can be made the night before and kept covered in the fridge. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Pancake Recipes
