Easy Pumpkin Molasses Pancakes
Easy to make and extra healthy. Pumpkin puree keeps these pancakes moist and the light spicing adds extra flavour. Serve with a blend of molasses and pure maple syrup (blend ratio below).
- 1 ½ cups flour, spooned in
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 ½ tsp. cinnamon
- 1 tsp. ginger
- Pinch of nutmeg
- 1 ½ cups buttermilk*
- ¾ cup pumpkin puree
- 2 large eggs
- 2 Tbsp. Crosby’s Fancy Molasses
- 3 Tbsp. melted butter
- ½ tsp. vanilla
- In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
- I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
- Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
- Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
- Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
- Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.
*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.
Serve with a 50/50 blend of maple syrup and fancy molasses.
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