Buttermilk Pumpkin Pancakes

Buttermilk Pumpkin Pancakes with white chocolate chips

I'm still using up the pumpkin from the Heirloom Pumpkin Walnut Muffins. And buttermilk from The Best Chocolate Sheet Cake Ever that I took to a work party, so thanks to "Mr. Breakfast" I found a recipe that called for both: Buttermilk Pumpkin Pancakes.

I made these for breakfast on New Years day. Em requested chocolate chips and we topped them with whipped cream and pumpkin pie spice.

Review:  Really good!

Note: Eric had plain pancakes with syrup and seemed to like them. I tried to make him some Mickey shaped pancakes, but I'm not so good with the pancake molds, never have been. Mickey looked like he'd had seriously better days.

P.S. Looks like there's a healthy "no flour" version too: Low Carb Pumpkin Pancakes or if you're looking for Whole Wheat Pumpkin Pancakes these look good too (haven't tried either of these.)

Update May 1, 2011
I didn't want to loose this recipe...

Buttermilk Pumpkin Pancakes

2 C all-purpose flour
6 T packed brown sugar
1 and 1/2 teaspoons baking powder
1/2 t baking soda
1/2 t ground cloves
1/2 t cinnamon
1/2 t nutmeg
1/2 t salt
1 and 2/3 C buttermilk
3/4 C canned solid pack pumpkin
3 large eggs - lightly beaten
2 T melted butter

In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices. In a medium bowl, stir together the buttermilk, pumpkin, eggs and melted butter. Add wet ingredients to dry ingredients and stir until smooth. Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side. If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done. Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.

Recipe Source: Mr. Breakfast: Buttermilk Pumpkin Pancakes (Thank you Mr. Breakfast!)