Pumpkin Pancakes With Spiced Maple Syrup

pumpkin-pancakes
Photo by Photo: Philip Friedman; Styling: Colleen Riley
Pumpkin Pancakes With Spiced Maple Syrup 3.3 12 5 1
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  • Serves 8 (makes 8 pancakes)
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Combine 1 cup of the maple syrup and ½ teaspoon of the pumpkin pie spice in a small pot. Bring to simmer over medium heat. Remove the heat and set aside.

Whisk together the flour, baking powder, baking soda, salt, and the remaining 1 teaspoon pumpkin pie spice in a large bowl. In a separate bowl whisk together the buttermilk, pumpkin puree, egg, vanilla, orange zest, and the remaining 2 tablespoons maple syrup. Whisk the wet ingredients into the dry ingredients.

Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant ¼ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches.

Ingredients

  1. Check 1 cup plus 2 tablespoons pure maple syrup
  2. Check 1 1/2 teaspoons pumpkin pie spice
  3. Check 1 1/2 cups all-purpose flour
  4. Check 1 teaspoon baking powder
  5. Check 1/2 teaspoon baking soda
  6. Check 1/4 teaspoon fine salt
  7. Check 1 cup buttermilk
  8. Check 1/4 cup pure pumpkin puree
  9. Check 1 large egg
  10. Check 1 teaspoon pure vanilla extract
  11. Check 1 teaspoon finely grated orange zest
  12. Check Unsalted butter, melted for the skillet plus more for serving

Directions

  1. Combine 1 cup of the maple syrup and ½ teaspoon of the pumpkin pie spice in a small pot. Bring to simmer over medium heat. Remove the heat and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and the remaining 1 teaspoon pumpkin pie spice in a large bowl. In a separate bowl whisk together the buttermilk, pumpkin puree, egg, vanilla, orange zest, and the remaining 2 tablespoons maple syrup. Whisk the wet ingredients into the dry ingredients.
  3. Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant ¼ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches.
  4. Serve topped with the spiced maple syrup and butter.