Easy pumpkin pie pancake recipe for Halloween breakfast
This pancake recipe is all about the flavours of good old pumpkin pie in a breakfast! It is the perfect blend of spice and pumpkin, thus, a great breakfast option for the Autumn season.
- 11⁄2 cups buttermilk
- 1 Cup red kuri squash puree
- 1 large eggs
- 1 teaspoon vanilla essence
- 2 tablespoon brown sugar
- 1 teaspoon baking soda
- 1 teaspoon bicarbonate sodium
- 11⁄2 teaspoon cinnamon
- 11⁄2 teaspoon powdered nutmeg
- 1⁄2 teaspoon minced ginger
- 1 pinch ground cloves
- 2 cups whole-wheat flour
Pour the buttermilk, eggs, vanilla extract, and pumpkin puree into a bowl and whisk gently to combine all of it together into a smooth mixture.
Then add brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves, and whisk the mixture again.
Now, in small portions, add all-purpose flour and whisk the mixture well to form the pumpkin pie pancake batter.
Using a ladle, pour a small portion of batter onto a non-stick pan greased with butter, let the pancake cook on medium heat, and flip them onto the other side when done. Repeat the process with the leftover pancake batter.
Finally, serve the yummy pumpkin pie pancakes with caramel or maple syrup.