Hey everyone! It’s Chelsea again from Chelsea’s Messy Apron. Has it cooled down where you are at yet? We have a weather forecast for SNOW this Thursday. So comfort meals and lots of pumpkin is on our menu! And speaking of pumpkin, these are some of the best pumpkin pancakes I’ve ever had! These are probably not something you’d want to serve for breakfast since they are far from healthy, but as a dessert, these are the best!
They are coated in melted butter and then mixed in a cinnamon-sugar mixture – which makes them quite sugary and completely delicious. Especially when these are topped with some whipped cream and lots of maple syrup. I was telling you…you’ll want these for dessert 🙂
The pancakes are easy to make and don’t take too long. And if you do want to serve these for breakfast, you could easily leave off the cinnamon-sugar + butter coatings and serve these with some syrup. My little guy liked these plain with no syrup and coated in a little bit of applesauce. It sounds weird, but it’s actually pretty good!
Hope you all enjoy these delicious sugared pumpkin pancakes!
Here are some more desserts from Chelsea’s Messy Apron:
You can also connect with Chelsea’s Messy Apron here!
Sugared Pumpkin Pancakes
- 1 and 1/2 cups buttermilk no substitutes
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 large egg
- 1 and 1/2 tablespoons vegetable oil
- 2 cups flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 and 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup white sugar
- 1 tsp. cinnamon
- 4 tbsp. butter melted
- Whipped Topping optional
- Maple syrup
- In a bowl, mix together the buttermilk, pumpkin, egg, and oil.
- If you don't have buttermilk, combine 1 and 1/2 cups 2% or whole milk with 2 tablespoons vinegar and allow to stand for about 5 minutes before using it.
- Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Don't overstir or your pancakes will be dense.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and then remove onto a plate.
- Combine the white sugar and cinnamon in a small bowl.
- Place the butter in another small bowl.
- Dip one side of each pancake into the butter and shake off the excess before transferring it to be coated in the cinnamon-sugar mixture. Dip in that and shake off any excess.
- Enjoy topped with whipped topping and maple syrup