Will Pumpkins Ripen After They are Picked?
Pumpkins will ripen off the vine after they are picked.
Pumpkins need sunlight and warmth to ripen and a dry place so they don’t rot or mold.
Put them in a warm, dry, sunny spot like an enclosed porch or any warm dry spot, even outside.
Is Pumpkin Healthy?
Pumpkin is good for the heart.
The fiber, potassium, and vitamin C content in pumpkin all support heart health.
For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour.
Why Do Pancakes Go Flat?
Flat pancakes are caused by overcooking and improper preparation of the batter.
Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.
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Melt in Your Mouth Whole Wheat Pumpkin Pie Pancakes With Cinnamon Caramel Syrup
Melt in Your Mouth Whole Wheat Pumpkin Pie Pancakes With Cinnamon Caramel Syrup
Ingredients
For the Pancakes
- 1 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking soda
- 1 Cup Flour, sifted
- 1 Cup Whole Wheat Flour
- 2 Tablespoons Sugar
- 2 Large Eggs, slightly whisked
- 2 Cups Buttermilk
- 1/2 Cup Pumpkin Puree
- 2 Tablespoons Butter, unsalted and melted
For the Syrup
- 1/2 Cup Butter
- 1 1/2 Cups Sugar
- 2 Tablespoons Light Karo Syrup
- 3/4 Cup Buttermilk
- 1 Tablespoon Vanilla
- 3/4 Teaspoon Cinnamon, or to taste
- 1 Teaspoon Baking Soda
Instructions
For the Pancakes
- preheat a griddle to medium heat.
- in a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar.
- in a separate bowl, whisk together the eggs, buttermilk and pumpkin.
- drizzle in the butter as you continue to whisk.
- switch to a wooden spoon and make a well in the middle of the dry ingredients.
- pour in the wet ingredients and stir until almost completely combined. please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy.
- butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
- serve immediately with syrup.
For the syrup
- In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup.
- Whisk as everything melts together and begins to boil.
- Allow to boil for 5-10 minutes or until beginning to thicken.
- Add the vanilla and cinnamon and whisk quickly.
- Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly.
- Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.
Notes
The syrup can be kept in an airtight container or jar for up to 2 weeks.
Nutrition
Recommended Products
World Famous Melt in Your Mouth Buttermilk Pancakes
Jennifer
We really loved these pancakes! Loved the idea that they were so much more healthy than regular pancakes. However you said a serving size was 1 g. Is that really what you meant? Could you break it down into the amount of pancakes you expect out of this batch using 1/3 cup and give us nutritional facts based on that please?
Also mine turned out super thick. I ended up adding at least another quarter cup of buttermilk to make them pourable at all. Is that unusual?
Sweet Basil
Hi Jennifer! The batter is very thick. It’s like cake batter or banana bread thick. The number of servings for this recipe is 8-10 pancakes just depending on how big you make them. So the nutritional information listed is for 1 pancake. I hope this helps!
Jenni
Wow, these pancakes look so amazing!! I hope to try these, soon!
Averie @ Averie Cooks
They look so good!!!! And that syrup, omg! 🙂
Dani Mendocha | Styled Variety
I love pancakes, but I haven’t been able to find the perfect homemade recipe yet. I can’t wait to try these out – especially since they have pumpkin!
Dani | http://www.styledvariety.com