Pumpkin-Clove Pancakes – a delicious recipe with flour, brown sugar, baking powder, baking soda, ground cloves, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 250F.
2
Mix first 6 ingredients in large bowl to blend.
3
Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended.
4
Add to dry ingredients and whisk until smooth.
5
Melt 1 tablespoon butter in large nonstick skillet over medium heat.
6
Working in batches, drop batter by 1/4 cupfuls into skillet.
7
Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes.
8
Turn pancakes over.
9
Cook until bottoms are golden brown, about 2 minutes.
10
Transfer to baking sheet; place in oven to keep warm up to 20 minutes.
11
Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
12
Serve pancakes hot with maple syrup.
1242
kcal
Calories
102
g
Fat
70
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups all purpose flour, 6 tablespoons (packed) brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.
Yes, Pumpkin-Clove Pancakes 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.
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