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“These pumpkin pancakes are light and fluffy due to ginger ale in the batter. They're from about.com”
READY IN:
40mins
SERVES:
16
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the flour, baking powder, salt and pumpkin pie spice in a large bowl.
  2. In a separate bowl, beat the eggs, buttermilk, pumpkin, oil and brown sugar together.
  3. Pour the wet ingredients into the dry, and mix just until the dry ingredients are moistened. Do not overmix! It's okay if the batter is lumpy.
  4. Pour in the ginger ale, and mix gently. Again, do not overmix.
  5. Let batter stand 10 minutes.
  6. Meanwhile, preheat a griddle to 375 degrees F, or heat a nonstick skillet over medium heat. You can tell the griddle is ready if a few drops of water sizzle or "dance" on it.
  7. Add the butter and turn the griddle or skillet temperature down a bit (to 350 degrees, if you have a temperature control).
  8. Pour 1/4 cup portions of pancake batter onto the griddle. When bubbles start to form on top of the pancakes, flip. Cook until pancakes are golden brown on both sides.

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