Moist Buttermilk Pancakes With Pumpkin Puree Recipe

Name: Moist Buttermilk Pancakes With Pumpkin Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons saco cultured dry buttermilk; 1 cup unbleached all-purpose flour; 1 tablespoon good local honey; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon ground sea salt; ½ teaspoon ground cinnamon; 1 egg; 1 cup water; 2 tablespoons canned pumpkin; 1 tablespoon cinnamon applesauce

Servings: persons

1
Sift all dry ingredients together into a large bowl.
2
Make a small pit in the middle of the dry mix.
3
In a small bowl or large measuring cup stir together all the wet ingredients, then pour into the small pit in the dry mixture.
4
Slowly and thoroughly, using wood spoon, blend all together until all large lumps are dissolved leaving mostly small lumps.
5
Heat iron griddle to medium heat and using 1/4th cup batter per pancake, flipping as soon as bubbles appear and just before they are all popped.
6
These are so moist you will not need butter on top.
7
Recipe should make 6-8 four inch pancakes.
8
Two pancakes per person.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons saco cultured dry buttermilk, 1 cup unbleached all-purpose flour, 1 tablespoon good local honey, 1 teaspoon baking powder, and more.

Yes, Moist Buttermilk Pancakes With Pumpkin Puree falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Buttermilk Pancakes With Pumpkin Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions