Description
These light and fluffy crispy-edged blueberry pumpkin pancakes are packed with wild berries and toasted pecans, topped with butter, and drizzled with pure maple syrup for a holiday breakfast your whole family will love! These are pancakes you can feel great about feeding your family.
Ingredients
Scale
- 3 1/2 ounces (slightly less than 1/2 cup) homemade pumpkin purée (sub canned pumpkin)
- 3/4 cups + 2 tablespoons all-purpose flour (or 00 flour) (125g)
- 1 1/2 teaspoons baking powder (7g)
- 1/4 teaspoons baking soda (0.25g)
- 1/4 teaspoon kosher salt (1g)
- 1 tablespoon sugar (15g)
- 3/4 cup buttermilk, room temperature (sub homemade buttermilk substitute see notes below)
- 1/2 teaspoon pure vanilla extract (3g)
- 1 1/2 tablespoons unsalted butter, melted (25g)
- 2 large eggs (100g)
- 1 teaspoon homemade pumpkin pie spice (optional) (3g)
- 1/2 cup wild berries of choice (fresh or frozen) (75g)
- 1/3 cup toasted chopped pecans (40g)
Instructions
- Make the pumpkin purée. Skip this step if using canned pumpkin OR head over here to get the 20-minute homemade pumpkin purée recipe.
- Measure the dry ingredients & coat the berries. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the berries to the flour mixture, toss to coat, and set aside.
- Mix the wet ingredients. Whisk together the pumpkin purée, buttermilk (or faux buttermilk), egg yolks, and vanilla, and set aside. *Do not add the melted butter yet.
- Combine the wet & dry ingredients. Add the pumpkin-buttermilk mixture and melted butter to the flour mixture. Using a rubber spatula (or fork), gently fold the wet ingredients into the dry ingredients until no more streaks of flour remain (visible lumps are ok). Fold in chopped toasted pecans.
- Cook the pancakes. Preheat a cast iron griddle/skillet or non-stick pan to medium-high heat, butter it liberally, turn down the heat to medium, and add about 1/3 cup pancake batter to the hot (but not smoking) pan. Cook until bubbles form and the berry pecan pancakes are slightly dry around the edges, about 3 minutes. Flip and cook until golden, about 2 to 3 minutes more. Repeat with remaining batter, serve hot or keep warm stacked and wrapped in aluminum foil in a preheated 200°F/90°C oven, Enjoy!
Notes
- If you have a bit more time, you can separate the egg whites from the yolks whip the whites to stiff peaks, and fold them into the batter at the end.
- If you don't have buttermilk, make this easy buttermilk substitute: Add 1 1/2 teaspoons of fresh lemon juice (or vinegar) to the milk, stir, and let it stand for 5-10 minutes.
- If you're trying to eat fewer carbs or use less refined white flour in general, use whole wheat white flour, or 100% whole wheat flour instead of the all-purpose. I do this occasionally and the pancakes are super tasty. They have a bit of a nutty flavor and only a very slightly different texture, but they're still really light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast + Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 395
- Sugar: 11g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 145mg
