Grammy's Kitchen · Pancakes · Pumpkin Pancakes
One of 37 pancakes recipes we measured
from www.thekitchn.com
It ranks #37 of 37 for sweetness perceived among the pancakes recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 153% | 157% |
| fat | 24% | 24% |
| egg | 42% | 42% |
| total sugar | 30% | 16% |
| leavener | 4% | 4% |
| salt | 4% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour |
| 6 g | 2 teaspoons ground cinnamon |
| 7 g | 1 3/4 teaspoons baking powder |
| 3 g | 3/4 teaspoon baking soda |
| 1 g | 1/2 teaspoon ground ginger |
| 1 g | 1/4 teaspoon ground nutmeg |
| 57 g | 4 tablespoons (1/2 stick) unsalted butter, plus more for serving |
| 368 g | 1 1/2 cups buttermilk |
| 245 g | 1 cup canned or homemade pumpkin purée (not pumpkin pie mix) |
| 100 g | 2 large eggs |
| 71 g | 1/3 cup packed light or dark brown sugar |
| 9 g | 1 1/2 teaspoons kosher salt |
| Vegetable or canola oil, or cooking spray | |
| Maple syrup or Pumpkin Spice Syrup, for serving |
Method: 7 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.