Topped with Browned Butter and Cider Syrup, these pancakes are perfect with your coffee on a cool fall morning.
Pumpkin-Buttermilk Pancakes
Makes about 4 servings
Ingredients
- 2 cups self-rising flour
- 1⁄2 cup firmly packed light brown sugar
- 3 tablespoons plain cornmeal
- 1½ teaspoons pumpkin pie spice
- 1⅔ cups whole buttermilk
- 1 cup canned pumpkin
- 1⁄4 cup butter, melted
- 1 large egg
- Browned Butter (recipe follows)
- Cider Syrup (recipe follows)
Instructions
- In a large bowl, whisk together flour, brown sugar, cornmeal, and pumpkin pie spice. In a small bowl, whisk together buttermilk, pumpkin, melted butter, and egg. Make a well in center of flour mixture; add pumpkin mixture, and stir just until combined. (Batter will be lumpy.)
- Spray a griddle with cooking spray. Heat over medium heat. For each pancake, spoon 1⁄3 cup batter 1 inch apart onto prepared pan. Cook until bubbles appear on surface, about 3 minutes. Turn, and cook until done, about 2 minutes more. Serve with Browned Butter and Cider Syrup.
Browned Butter
Makes about 3⁄4 cup
Ingredients
- 3⁄4 cup unsalted butter
Instructions
- In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Strain through a fine-mesh sieve into a small bowl. Serve immediately, or cover and refrigerate for up to 2 weeks.
Cider Syrup
Makes about 1 cup
Ingredients
- 1 quart apple cider*
Instructions
- In a small Dutch oven, bring cider to a boil over medium-high heat. Boil until cider reduces to 1 cup, about 40 minutes. Pour into a bowl. Serve warm, or let stand until cool. (Mixture will thicken as it cools.) Refrigerate for up to 2 weeks.
Notes
*We used Martinelli’s.
