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  • domino golden sugar and plate of buttermilk pumpkin pancakes domino golden sugar and plate of buttermilk pumpkin pancakes

Buttermilk Pumpkin Pancakes

For a new breakfast favorite, use pumpkin puree in these fluffy, filling pancakes sweetened with the rich taste of Domino® Golden Sugar.

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Ingredients
Buttermilk Pumpkin Pancakes

  • 1 cup all-purpose flour

  • 3 tablespoons Domino® Golden Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 2/3 cup Buttermilk or 2 teaspoons lemon juice added to scant 2/3 cup milk
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 tablespoon coconut or vegetable oil, plus more for frying pan

Golden Ginger Syrup

  • 1 cup Domino® Golden Sugar

  • 1/2 cup water
  • 2 tablespoons peeled and coarsely chopped or grated fresh ginger
  • 1 teaspoon lemon juice

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Instructions
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Prep Time : 10 minutes / Cook Time : 4-5 minutes per pancake / Yields: 12 pancakes and 1/2 cup syrup

Buttermilk Pumpkin Pancakes

Step 1

Heat frypan over medium-low heat. Lightly coat the bottom with oil.

Step 2

Heat frypan over medium-low heat. Lightly coat the bottom with oil.

Step 3

Cook 2 - 2 1/2 minutes per side, flipping after bubbles begin to appear in the batter on the raw side.

Golden Ginger Syrup

Step 1

In a small saucepot over medium-high heat, whisk sugar and water together until syrup come to a boil.

Step 2

Reduce heat to low, add ginger and simmer 10 minutes.

Step 3

Remove pot from heat, stir in lemon juice, and cool to room temperature.

Step 4

Strain through a fine mesh sieve before serving.

Chef's Tip
  • Buttermilk is acidified milk that can be made with any type of acid, such as lemon juice or vinegar. After combining, the milk will curdle slightly, which is desirable, before adding it to the recipe. Cooking these pancakes on medium-low heat and covered, results in perfectly cooked and beautifully browned pancakes.
  • Golden Ginger syrup can be made up to one week in advance, covered and chilled with the ginger in it, to allow flavors to infuse until ready to serve. Strain through a fine-mesh sieve before serving.
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