Jamaican Pumpkin Pancakes

Average: 5 (1 vote)
45 minutes 40 pancakes Print RecipeEmail Recipe


1cuppumpkin purée
2cupall-purpose flour
2teaspoonbaking powder
1teaspoonbaking soda
1⁄2teaspoonground allspice
1⁄4teaspoonground cinnamon
1⁄4teaspoonground ginger
2 eggs
1 1⁄2cupbuttermilk
4tablespoonunsalted butter
3tablespooncold water
  maple syrup


Sift flour, baking powder, baking soda, allspice, salt, cinnamon, and ginger into medium bowl; set aside.

Whisk eggs in large bowl until frothy; beat in buttermilk, 1 cup pumpkin puree, the melted butter, and water. Fold in flour mixture, scraping bottom and sides of bowl occasionally. Fold just until batter is smooth.

Lightly grease large heavy skillet or griddle. Place over medium-high heat until drop of water sizzles in surface. Ladle batter into skillet, 3 tablespoons at a time, to form pancakes about 2 1/2 inches in diameter. Cook until edges begin to bubble, about 3 minutes. Turn pancakes; cook until second sides are browned, about 2 minutes. As pancakes are cooked, transfer to ovenproof platter lined with paper toweling; keep warm in oven turned to lowest setting until all are cooked. Serve hot on large platter; pass butter and maple syrup separately.

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