Delight in the flavors of fall with these Biscoff Pumpkin Pancakes. Fluffy and spiced with cinnamon, ginger, and nutmeg, they're topped with the irresistible crunch of Biscoff cookie crumbles. Perfect for a cozy breakfast or brunch treat.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 20 min | Servings 4 | Serving Size 1 plate (2 pancakes) | Est. Cost $6.0 |
Est. Calories 310 per serving | Carbs 42g (15%) | Protein 5g (10%) | Fats 14g (18%) | Daily Diet 2000 cal (16%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
all-purpose flour
1 cup
sugar
1 tbsp
baking powder
1 tsp
baking soda
0.5 tsp
ground cinnamon
0.5 tsp
ground ginger
¼ tsp
ground nutmeg
¼ tsp
salt
¼ tsp
buttermilk
¾ cup
canned pumpkin puree
0.5 cup
egg
1 piece
butter
2 tbsp
melted
all-purpose flour
1 cup
sugar
1 tbsp
baking powder
1 tsp
baking soda
0.5 tsp
ground cinnamon
0.5 tsp
ground ginger
¼ tsp
ground nutmeg
¼ tsp
salt
¼ tsp
buttermilk
¾ cup
canned pumpkin puree
0.5 cup
egg
1 piece
butter
2 tbsp
melted
vanilla extract
1 tsp
Biscoff cookies
0.5 cup
crushed
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract.
Combine the wet ingredients with the dry ingredients and mix until just combined.
Heat a non-stick pan over medium heat and lightly grease with butter.
Pour about 1/4 cup of the pancake batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until golden brown.
Serve the pancakes warm, topped with crushed Biscoff cookies and optionally with syrup and additional butter.
