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
  1. 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.)
  2. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pumpkin-buttermilk-pancakes/