During the holiday season this particular pancake flavor sells like … well, you know. It’s one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup.
MAKES 8 TO 10 PANCAKES
INGREDIENTS:
- Nonstick spray
- 2 eggs
- 1 ¼ cups buttermilk
- 4 tablespoons butter, melted
- 3 tablespoons canned pumpkin
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
INSTRUCTIONS:
- Preheat a skillet over medium heat. Coat the pan with oil cooking spray.
- In a large bowl, combine eggs, buttermilk, butter, pumpkin, sugar, and salt. Use an electric mixer to blend the ingredients.
- In a small bowl, combine the remaining dry ingredients. Add the dry ingredients to the wet ingredients and blend with the mixer on medium speed until smooth.
- Pour the batter into the hot pan in cup portions.
- When the batter stops bubbling and the edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 3 minutes.
- Flip the pancakes and cook the other side for the same amount of time, until brown
