Combine the flour, baking powder, baking soda, and salt in a large mixing bowl.
Servings and Ingredients
|2 c. Hy-Vee all-purpose flour|
|1 ¼ tsp. Hy-Vee baking powder|
|1 ¼ tsp. Hy-Vee baking soda|
|1 ¼ tsp. kosher salt|
|2 Hy-Vee large eggs|
|¾ c. Hy-Vee puréed pumpkin|
|1 ½ c. buttermilk|
|¾ c. cold seltzer water, or club soda|
|1 tsp. Hy-Vee vanilla extract|
|3 tbsp. Hy-Vee unsalted butter, melted, plus additional|
|1 tbsp. pumpkin pie spice|
|2 tbsp. Hy-Vee 100% pure maple syrup|
|Roasted and salted pumpkin seeds, for garnish|
|Pumpkin Spice Cream, for serving|
Things To Grab
- Large bowl
- Medium bowl
- Small bowl
- Medium skillet
In a medium bowl, mix together eggs and pumpkin puree. Stir in buttermilk, vanilla, and melted butter; mix well.
Add the pumpkin mixture to the flour mixture. Slowly stir in cold seltzer water being careful not to overmix.
Combine maple syrup and pumpkin spice in small bowl; set aside.
Preheat a skillet over medium heat. Add some 1 tablespoon butter to the pan to coat the bottom. Add 1/3 cup of the pancake mixture to hot skillet. Quickly drizzle the pumpkin spice mixture over the pancake batter in a spiral. Cook about 1 to 2 minutes per side.
Hyvee Culinary Expert TipThese pancakes are thick, so make sure you let it cook through before flipping. The pancake should look puffy and small bubbles will form in the batter when it is time to flip. Gently flip pancake and cook until center is domed.
Drizzle with pumpkin spice cream and a sprinkling of pumpkin seeds. Serve immediately
Related Content, Drink
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 160mg
- Sodium: 1890mg
- Total Carbohydrates: 85g
- Protein: 18g