The pumpkin spice pancake recipe you have to try this fall!

We have survived another hot summer in the southeast this year and I have fully embraced the autumn season. This time of year has always been my favorite season for a number of reasons: football, great weather that includes chilly fall mornings and pleasant afternoons, the changing leaves, and most importantly … PUMPKINS!

One of my favorite things to make in the fall is delicious pumpkin pancakes. For the best pumpkin spice pancakes, you want the nice fluffy texture of a traditional pancake AND the sweet and savory pumpkin spice taste that remindW,W<M{wupp8888880Q)Z.Ns you of your favorite pumpkin pie. Try this recipe the next time you need a pumpkin fix this holiday season.

Why should you make this recipe instead of all the other pumpkin pancake recipes on the internet?

My pumpkin spice blend includes all 5 autumn spices – Cinnamon, Nutmeg, Ginger, Cloves, and Allspice for that perfect, robust holiday flavor!

H5BZ,’K I used the soufflé pancake technique of whipping egg whites to get that extra fluffiness to the pancakes.

It is dairy free, but you will never know since it still has that same rich flavor and texture of a traditional buttermilk recipe.

I use brown sugar and molasses instead of white sugar – these two sugars perfectly compliment the autumn spice blend.

The key tips for the best results when making this recipe are listed below:

1) Use the right combination of spices

You want to use cinnamon, nutmeg, ginger, and Allspice. This will give you that nice, perfect aroma and flavor that you get from a pumpkin pie. You could use a pre-mixed pumpkin pie spice from the store, but why not make your own homemade pumpkin spice blend? I like using a 5 spice blend which includes cinnamon, nutmeg, ginger, ground cloves, and ground Allspice. Cinnamon and nutmeg are the main drivers to getting that classic autumn spice flavor. Ginger tends to round out these two spices. Adding cloves and Allspice will give you big flavor punch, but you want the proportion of these two spices to be less than the other three so the blend is not too overpowering.

Spices for pumpkin spice blend: right to left: cinnamon, nutmeg, ginger, ground cloves, ground Allspice

2) Use the right techniques to get fluffy pancakes

You want to use same techniques that I discuss in this post to get fluffy pancakes. The pumpkin puree added to the batter will help you get an even fluffier pancake!

3) Use the right ratio of pumpkin to flour and milk.

One mistake I used to make was to add too much pumpkin to the recipe. This will result in the pancakes being very undercooked in the middle. Remember, most of the pumpkin flavor is coming from the spices, not the pumpkin. I have found using 1 can of pumpkin per 2 cups of flour to be the sweet spot.

4) Use convection heat to your advantage

Even when dialing down the amount of pumpkin, the pumpkin will make it harder to cook the inside of the pancakes, but the outside will brown very quickly. If you have a lid to your pan, place it over the pan after dropping the batter on the pan and keep it there for a minute or two. This will help cook the inside of the pancakes and also helps them rise a bit more.

5) Keep heat to low to medium low heat

We are finishing up our kitchen remodel and I finally have a gas stove! I have had to learn to keep the gas stove burner to a “3” on the dial in order to keep the outside of the pancakes from burning and still get the inside cooked. Whether you use a gas burner, electric, or induction – you will need to turn the heat down a bit from what you are used to doing for pancakes. I normally use medium heat for pancakes, but for this recipe, I turn it down to low-medium heat (about a 3 on a dial that ranges from 1 to 10) Keep the heat down keeps the pancakes from browning too quickly and allows the inside of the pancake to cook. If you get this step right, your pancakes will come off the griddle with a nice golden brown color.

Here are your basic steps to making this delicious recipe.

Gather your dry ingredients and place them a medium mixing bowl:

Dry Ingredients in bowl with the spices over the top

All purpose white flour

Pumpkin spice blend (cinnamon, nutmeg, ginger, ground cloves, ground Allspice)

Baking powder

Salt

Gather your wet ingredients:

Almond milk

Apple cider vinegar

Pumpkin Puree

Coconut Oil

Brown Sugar

Molasses

If the milk is straight out the refrigerator, warm it up in the microwave for about 30 seconds. Place your apple cider vinegar and milk in a large measuring cup and let it sit while you deal with the rest of the wet ingredients – this allows the milk to curdle similar to buttermilk.

Place the coconut oil in the microwave and add the melted coconut oil, brown sugar, molasses, and pumpkin puree into a large mixing bowl.

Crack two eggs and separate the whites from the egg yolk. Add the yolks into the wet ingredients. Whip the egg whites with a hand mixer.

Add the dry ingredients to the wet ingredients and then add in the whipped egg whites and gently fold the batter with a spatula.

Place your griddle or pan on low-medium heat and let the batter rest while the pan heats up.

Use a 1/4 measuring cup to scoop out the batter and pour the cup of batter onto the pan – this amount will make small pancakes. If you want medium sized pancakes, use a 1/3 measuring cup.

Wait until the edges curl up and small bubbles form over the pancakes and then flip them with a pancake spatula.

My favorite toppings are a pat of butter on the pancakes (vegan butter works well if you are trying to keep this dairy free or vegan) and a little bit of real maple syrup.

A little bit of whipped cream or chocolate chips served over the pancakes also make delicious toppings!

Don’t forget to pour yourself a nice hot cup of coffee to go with these pancakes! If you have a little left over pumpkin puree from the can, scoop it up and put in your coffee along with about a teaspoon of the pumpkin spice blend. It you have a milk frother, froth some hot milk and make yourself a homemade pumpkin spice latte!

Pumpkin Spice Pancakes with melted butter on top and sausages, pumpkins in the background.

FAQ’s:

Should you use a pre-mixed pumpkin spice blend or should you make your own?

I like to make my own! That way you control the flavor! My combination for pumpkin spice is as follows:

1 tablespoons of cinnamon

1 teaspoon of nutmeg

1/2 teaspoon of ginger

1/4 teaspoon of ground cloves

1/8 teaspoon of ground Allspice

This is the amount per 1 cup of flour, so for this recipe it totals to 2 tablespoons of cinnamon, 2 teaspoons of nutmeg, 1 teaspoon of ginger, 1/2 teaspoon of cloves, 1/4 teaspoon of Allspice

Should I use fresh pumpkin or canned pumpkin?

It is definitely easier and faster to make this recipe from canned pumpkin. It is time consuming making your own real pumpkin puree and it is difficult to get the flavor and texture just right. If you do want to tackle this adventure, I suggest making the puree on a different day and storing it in the fridge. That way, you don’t spend your whole Saturday morning in the kitchen and miss out on taking the kids outside for some fun fall activities. I suggest mixing the pumpkin with sweet potatoes or squash to give it a richer flavor. This is my mother’s secret to making delicious pumpkin pie each Thanksgiving.

What type of cooking spray should I use?

I love using natural high melting point nut oils such as macadamia oil or walnut oil. If you don’t have any of this on hand, you can use vegetable oil or olive oil. Just keep in mind, olive oil has a lower melting point, so if your pan is too hot, it is going to burn away. A more decadent option is placing a little butter or coconut oil on the pan which will make the outside of the pancakes extra crispy.

What do I do with the leftover pancakes?

You really think there will be leftovers? If there are, put them in a sealed container and keep them in the fridge. They will still taste great for several days and you can put them in the microwave to re-heat them.

Pumpkin spice pancakes with sausage, a fork is placed over a partial eaten piece of pancake.  Pumpkin are in the background.
Pumpkin spice pancakes on a plate with sausages, whole pumpkins in the background.
Yield: 10-12 pancakes (medium sized)

Pumpkin Spice Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Delicious dairy-free pumpkin spice pancakes

Ingredients

  • 2 cups of All-purpose white flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 2 tablespoons of cinnamon
  • 2 teaspoons of ground nutmeg
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground cloves
  • 1/4 teaspoon of ground Allspice
  • 1 1/2 cups of almond milk
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of brown sugar
  • 2 tablespoons of coconut oil
  • 1 can of pureed pumpkin
  • 2 large eggs

Instructions

Place all dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, cloves, Allspice) in a large bowl and whisk together

Place the milk and the apple cider vinegar in a large bowl and stir together

Separate the egg yolks from the whites by pouring the whites into a small bowl

Add the melted coconut oil, brown sugar, pumpkin puree and egg yolks in with the milk/vinegar mixture in the medium sized bowl

Whip the egg whites with a hand mixer

Pour the wet mixture into the large bowl with the dry ingredients and use a spatula to gently fold together the ingredients

Gently fold in the egg whites

Pre heat your griddle or pan on low to low-medium heat (I place my dial on 3)

Let your batter rest for 5-10 minutes while the pan heats up

Once your pan is sufficiently heated, use a 1/4 cup to scoop out the batter and place it on the pan or griddle. If you have a pan cover, place it over the pan for about 1 minute to help create convection heat

Wait until the edges curl and bubbles form in the pancakes, then fip them to the other side

Let them cook on the other side for about 2 to 3 minutes, then remove and place on serving plate

Serve with your favorite toppings

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 118Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 193mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 3g

Delicious Dairy-Free Buttermilk Pancake Recipe using Almond Milk

If you are lactose intolerant or have any an other type of dairy intolerances, you can still enjoy the great classic taste of mouth watering, fluffy buttermilk pancakes. The key to get that great buttermilk taste is to add an acid into your favorite dairy free milk. Almond milk or cashew milk are two of my favorite go to dairy free milks.

The key dry ingredients that you will need are as follows: all purpose white flour, baking powder, baking soda, coconut sugar, and salt. The key wet ingredients include your nut milk, apple cider vinegar, eggs, and melted coconut oil. The melted coconut oil is a great substitute for melted butter if you want to get that rich classic taste in your pancakes. In my opinion, coconut oil gives pancakes a much better flavor than canola oil or olive oil.

Ingredients for Almond Milk Buttermilk Pancakes: From top row left to right:  Almond milk, coconut oil, large egg.  Bottom row left to right: salt, baking soda, baking powder, coconut sugar, white flour.
Top Row, Left to Right: Almond Milk, Coconut Oil, Large Egg Bottom Row, Left to Right: Salt, Baking Soda, Baking Powder, Apple Cider Vinegar (in oval shaped portion of 1 tbsp), Coconut Sugar, White Flour

To start off, you want to get your measuring cup, measure out each dry ingredient, and place them in a small bowl. You will want to mix them together with a fork or a whisk. If you have access to a flour sifter, you can use this to sift in each ingredient into the bowl. This helps mix the ingredients and incorporates air into the particles, which helps make the pancakes fluffier.

Next place your apple cider vinegar and nut milk of choice into a medium bowl and let it sit for about 5 minutes. This will cause the milk to curdle a bit just like regular buttermilk. Melt your coconut oil into the microwave and add it your milk-vinegar mixture. Last, crack your eggs, separate the whites into a small bowl, and add the egg yolks to your mixture. Stir everything together.

Then, add the wet ingredients to the dry ingredients and fold gently with a spatula. You want to intentionally undermix the batter.

Then add in the egg whites and gently fold them in until everything is mixed together but still a little bit lumpy. You don’t want to over mix the pancake batter.

Turn on your electric griddle or stove top to medium-low heat. Let the batter sit while you wait for the pan or griddle to heat up. This will allow the double acting baking powder (your main leavening agent) to do its magic and bubbles will start to form in the batter.

Place a little bit of vegetable oil cooking spray or melted coconut oil onto the pan. Place about 1/4 cup of batter onto the pan and wait until bubbles form in the pancake and the edges curl up. Flip the pancake. If you timed your flip right, the side you just flipped should be golden brown.

This recipe is such an easy recipe and is great for beginner cooks and advanced home chefs alike!

Delicious Dairy-Free Buttermilk Pancake Recipe using Almond Milk
Yield: 15 to 18 medium sized pancakes

Delicious Dairy-Free Buttermilk Pancake Recipe using Almond Milk

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This a great classic dairy-free pancake recipe that gives you that same great buttermilk pancake flavor!

Ingredients

  • 1 3/4 cups of unsweetened almond milk
  • 1/4 cup of apple cider vinegar
  • 4 tablespoons (1/4 cup) of melted coconut oil
  • 2 large eggs
  • 2 cups of all-purpose flour
  • 4 tablespoons (1/4 cup) of coconut sugar  
  • 2 tablespoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt

Instructions

  1. Measure out your dry ingredients (flour, sugar, baking powder, baking soda, and salt) and sift each ingredients into a small mixing bowl. Mix the ingredients with a whisk or a fork
  2. Measure out the almond milk and apple cider vinegar. Place the almond milk and the apple cider vinegar in a medium bowl and let it set for a few minutes until the milk curdles
  3. Measure out the coconut oil and place it in the microwave for about 30 to 45 seconds to melt it, then add the coconut oil to the milk-vinegar mixture
  4. Crack the eggs and separate the white from the yolks, place the whites in a separate small bowl and add the yolks to the milk-vinegar-coconut oil mixture
  5. Whip up the whites with a hand mixer until they form soft peaks
  6. Add the dry ingredients to the wet ingredients and add the whipped egg whites.
  7. Stir gently using a spatula until the dry ingredients and egg whites are mixed in. Don't over mix! The batter should still look lumpy, but you shouldn't see any large pockets of dry ingredients
  8. Let the batter sit for about 10 minutes while you heat up the griddle or pan to medium-low heat
  9. Test the griddle by placing a splash of water on it - it should evaporate within 1-2 seconds but not "explode" into steam
  10. Use a 1/4 measuring cup to scoop out the batter and place it on the pan
  11. Wait until bubbles form on the pancakes and the edges curl up, then flip
  12. Remove the pancakes about 1-2 minutes after flipping and place them on a serving plate

FAQ’s:

What can I substitute for apple cider vinegar? White vinegar or lemon juice can be used, but keep in mind the flavor will change a bit.

What can I substitute for coconut sugar? I love coconut sugar because it cooks similar to brown sugar but has a lower glycemic index. Brown sugar is a great option and gives some extra sweetness to the pancakes. White granulated sugar will also work. If you use it, your pancakes will be a bit sweeter and lighter in color.

Can vanilla almond milk be used? It can, but it will change the flavor a bit. If you want a hint of that vanilla flavor but don’t have vanilla almond milk, just add one teaspoon of vanilla extract per one cup of milk to the recipe. I don’t recommend using sweetened almond milk. It is better for you to control the sweetness of your pancakes with the amount of sugar you add to the recipe.

What other non-dairy milks can be used instead of nut milks? Oat milk or soy milk can be used the same way as almond or cashew milk, but the pancakes will have less of a nutty flavor.

Can whole wheat flour be used? It can be used, but it will change the texture of the pancakes quite a bit. One suggestion is to use half whole wheat flour and half regular flour.

Can vegan butter be used instead of coconut oil to keep the pancakes dairy-free? I haven’t tried this, so I can’t speak to the results. If you make this recipe and use vegan butter, let me know how it turned out in the comments below!

What are some topping options other than good old-fashioned pure maple syrup? Fresh fruit is great. I like adding fresh strawberries, blueberries, and banana slices. If you are in the mood for a sweeter option, try some chocolate chips! Make sure to add them over the pancakes when the pancakes are still hot, so they melt a bit. Yum! Another less common option is adding almond butter or peanut butter with a little bit of your favorite fruit jam for peanut butter and jelly pancakes!

Do you want a plant-based vegan version of the this recipe? Substitute flax eggs for the eggs or use one ripe banana and mash it up. You won’t have to worry about whipping the egg white in this case. Keep in mind, the pancakes will not be quite as thick and fluffy as the traditional version, but they will still taste great!

Healthy Gluten-Free Banana Oat Pancakes

I have a confession to make. Even though I love making and eating pancakes with my family on the weekends, I sometimes dread the pancake coma that comes after eating the pancakes. All I wanted to do after eating breakfast was to take a long nap. On the other hand, my 5 year old son, who I will affectionately refer to as “The Pancake Kid”, only becomes more energized after eating pancakes.

After a good breakfast of hearty pancakes, while I am struggling to keep my eyes open, he is running around the house like a caged animal finally set free. I developed this recipe for a healthy alternative without the gluten, melted butter, buttermilk, and cane sugar that has contributed to my after pancake crash.

I have been experimenting for a while on methods to make gluten free pancakes, but I was never quite satisfied with the results. One problem I have had was that the batter didn’t have the same structural support as a pancakes with gluten flour. I often would tear the pancake apart when flipping them, no matter how gentle I tried to be during this maneuver. I made a few changes from my original pancake portions which really seemed to make a difference. The key was to stick to the foundation of the pancake anatomy by making sure all 8 core ingredients are covered. See my post entitled “The 8 core ingredients of the pancake (Pancake Anatomy)”.

Ingredients: Left to Right- upper row: 1) Oats, 2) Coconut sugar, 3) baking soda, 4) banana, 5) cinnamon, 6) vanilla extract, 7) salt, lower row: 8) cashew milk, 9) 2 eggs
INGREDIENTS – LEFT TO RIGHT:
UPPER ROW: whole oats, coconut sugar, baking powder, banana, cinnamon, vanilla extract, salt
LOWER ROW: cashew milk, two eggs

For the flour, I use gluten free old fashioned oats. For the leavening agent I used my standard portion of baking powder – 1 tablespoon per 1 cup of flour. I leave the baking soda out for this recipe (reasons are discussed later). For sugar, I use coconut flour instead of cane sugar. The coconut flour helps brown the edges of the pancake similar to cane brown sugar, but has a much lower glycemic index. I add my standard 1/4 teaspoon of salt. I use cashew milk instead of cow’s milk. Cashew milk is a little creamier than almond milk and a little higher in fat content which helps add to the overall flavor.

For an acid, I add 1 tablespoon of vanilla extract. Since I want the vanilla flavor to come out in the final product, I don’t use baking soda to react with it. Instead of my standard one egg per 1 cup of flour, I add 2 eggs for this recipe. This helps make up for the loss of structure by not using gluten. For fat, I use 2 tablespoons of walnut oil. Walnut oil has a high melting point so it is great for cooking and baking. It adds a nice nutty aroma to the batter.

Finally, I add one banana to the batter. The banana adds to the sweetness of the pancakes and makes up for the loss of some sweetness by using coconut flour instead of cane sugar. But more importantly, the banana (like the extra egg) helps the pancake batter stick together. By using the banana and the extra egg, the pancake is almost easy to flip as a traditional pancake and shouldn’t fall apart when flipping.

I add all the dry ingredients together in a large blender cup and stir together with a spoon. Then I add all the wet ingredients into the blender (except the egg white) and blend it all together. The blender makes the whole oats into oat flour and mixes in the banana evenly with the rest of the batter. Finally, I gently fold in the egg white, let the batter sit for about 10 minutes while I let the stove top warm up the cast iron pan, and pop those pancakes onto the pan.

Gluten free Banana Oat Pancakes on a white plate with a pancake spatula in the bottom of the picture with fruit (lemons, oranges, bananas, and an apple) in the top of the picture.
This recipe makes 10 to 12 pancakes. There were 11 pancakes made during this session, but I ate one before taking the picture – sorry, I couldn’t resist!

The pancakes really turned out great! I have repeated the recipe a number of times with consistent results. In fact, I just had these pancakes this morning and have I finally have the energy to write this post even after chasing The Pancake Kid around in the backyard.

Healthy Gluten Free Banana Oat Pancakes
Yield: 10-12

Healthy Gluten Free Banana Oat Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Healthy Gluten Free Banana Oat Pancakes. Non-dairy milk and fat is used. These pancakes are light and slightly crispy with a soft texture and a nice semi sweet taste.

Ingredients

  • 1 cup of gluten-free old fashioned oats
  • 1/4 cup of coconut sugar
  • 2 tablespoons of cinnamon
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 3/4 cup of cashew milk
  • 1/2 tablespoon of vanilla
  • 1 whole banana
  • 2 eggs - separated into yolks and whites

Instructions

  1. Add the oats, coconut sugar, cinnamon, baking powder, and salt in a large blender cup and gently stir together with a spoon
  2. Add the milk, vanilla, and banana into the same blender cup
  3. Separate the egg yolks from the whites keeping the whites in a small mixing bowl, add the yolks to the blender cup
  4. Blend the mixture on high until all items are evenly mixed
  5. Whip the egg whites until a frothy white foam is formed and it starts to form soft peaks
  6. Add the egg whites to the mixture and gently fold in the batter with a spatula, do NOT overmix!
  7. Let the batter sit for about 10 minutes while you turn the stovetop burner to medium low heat and place a well seasoned cast iron pan on the burner
  8. Test the temperature of the pan by placing a few drops of water on the pan, the water should sizzle and evaporate over about 2 seconds (if it takes longer, its not hot enough; if it explodes instantly into steam, the pan is too hot)
  9. Use a 1/4 cup measuring cup to scoop some batter out and place it on the pan, repeat for one or two more pancakes depending on the size of your pan
  10. Wait until some bubbles start to form on the pancakes (it won't bubble as much as gluten flour pancakes), then wait a bit longer until the edges of the pancakes curl up on the sides
  11. Flip the pancakes and let them cook on this side for about 45 seconds to one minute
  12. Place the pancakes on a plate and serve with maple syrup or sugar free syrup

Notes

1. For thicker, fluffier pancakes: If you have a cover for the pan, place it over the pan for about 30 seconds - this helps cook the pancakes with convection heat and will help the pancakes rise a bit more

2. This recipe is gluten-free and dairy free.

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Delicious Fluffy Lemon Blueberry Cardamom Pancakes

What is better than a good stack of blueberry pancakes on a Saturday morning? Lemon-blueberry pancakes! The tartness of the lemons goes perfect with the sweetness of the blueberries. Several months ago, I woke up early on a Saturday morning on a quest to come up with the perfect blueberry lemon pancake recipe. My four year old son also woke up early and of course, he asked me “where are the pancakes, daddy?”.

So I decided to take him on a field trip to the grocery store. I needed something to make these pancakes unique and a little exotic. Cinnamon? No, it doesn’t really go well with blueberries and lemons! Aha! Lavender! Lavender would pair well with both the blueberries and lemons. I asked a clerk at our local grocery store where the lavender was, he looked at me like I had three heads. He replied, “I don’t think we have that kind of thing here”. I thought about going to another grocery store, maybe Whole Foods? But when 4 years olds get hungry, they get cranky. Cranky 4 year olds are no fun on a Saturday morning before I have had my pancakes, let alone my coffee.

We searched the spice aisle, then it came to me. Cardamom! Cardamom is exotic enough to give these pancakes that special something without being too overpowering. So we grabbed some ground Cardamom, frozen blueberries, and lemons and headed home. The pancakes turned out magnificent! Since this first session, I experimented with the amount of Cardamom to add to the batter. 1/2 tablespoon per 1 cup of flour wasn’t enough and didn’t taste that much different from standard lemon-blueberry pancakes. 2 tablespoons per 1 cup of flour was a little too much and a little overpowering. 1 tablespoon per 1 cup of flour seems to be the sweet spot.

My son likes to help make these pancakes and loves to be the one to squeeze the lemon juice out of the lemons. The first couple of times we made these, we just squeezed the lemons by hand but found a couple of lemon seeds in the pancakes while we were eating them. This is kind of like finding a bone in your fish as you eat it, not a great experience. Since then, I have gotten a citrus squeezer which catches all the seeds. It is also easier for him to use.

This recipe is now one of my wife’s favorites! I hope you enjoy this recipe as much as we have!

Helpful Tips

  1. Don’t skip out on sifting the dry ingredients. Sifting adds air to the batter which helps make the pancakes fluffy. Also sifting in your baking powder and baking soda makes sure no clumps of baking soda are hiding in the batter. Nothing is worse than biting into an otherwise tasty pancake and discovering a little clump of baking soda in your mouth.
  2. Add the lemon juice to the buttermilk to until you get the desired amount of total liquid. If you use the amount of milk you would normally use for a “plain” pancake recipe, when you add the lemon juice, you will shift the ratio of flour to liquid to too much liquid and the pancake batter will be too thin
  3. Add the melted butter to the milk/lemon juice mixture before adding the egg yolk. This warms the milk and cools the butter. If you add the melted butter and yolk first, the hot butter will start to cook the egg. Warm milk make better pancakes, but I ain’t got no time for leaving milk out to warm it before starting. I’ll forget about it and it will spoil, and my wife will get on to me about it. The hot melted butter instantly warms the milk
  4. Don’t whip the eggs until right before you are gonna add them in. They will get stiff and won’t stir into the batter quite as nicely. Also, don’t whip to hard peaks. Whip only until bubbly and soft peaks start to form.
Stack of Blueberry Lemon Cardamom Panckaes with extra blueberries and banana slices
Yield: 15-18 medium sized pancakes

Lemon Blueberry Cardamom Pancakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Simple the best light and fluffy Lemon Blueberry Cardamom Pancakes. These are my wife's favorite pancakes!

Ingredients

  • 2 cup all purpose white flour
  • 2 tablespoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • 4 tablespoons of melted butter
  • 2 tablespoons of cardamom powder
  • 2 large eggs
  • 4 tablespoons of brown sugar
  • 4 large lemons

Instructions

  1. Sift together the flour, baking powder, baking soda, salt, and cardamom in a large mixing bowl
  1. Zest the lemons and set aside for the lemon zest
  2. Pour the buttermilk into a medium sized measuring cup
  3. Squeeze the lemon juice from the lemons into the buttermilk until you have two cups total of milk and lemon juice
  4. Melt the butter and add it to the milk and lemon mixture
  5. Crack the eggs and separate the whites into a small bowl
  6. Place the yolks in large mixing bowl, add the brown sugar and stir together
  7. Add the milk, butter, lemon juice mixture to the brown sugar and egg yolk and stir together with a wisk or a fork
  8. Add the wet ingredients into the dry ingredient bowl and add the lemon zest into the batter and use a spatula to gently fold the contents together, do NOT over mix!
  9. Use a power mixer to whip the egg whites until firm peaks are formed
  10. Add the egg whites into the batter and gently fold them in
  11. Let the batter sit for 10-15 minutes while you turn on the burner to medium-low heat and place your pan on the burner
  12. Measure out your blueberries and keep them in a small cup next to the pancake batter
  13. Test the pan by dropping a few drops of water on the pan - the water should boil away over a few seconds
  14. Use an ice cream scoop or 1/3 measuring cup to scoop batter and place on the pan
  15. Drop the blueberries on the pancake
  16. Wait until the pancake bubbles and edges begin to curl, then gently flip with a spatula
  17. Repeat steps 15 thru 17 until all the pancakes are cooked
  18. Serve with maple syrup and fresh fruit of your choice

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Nutrition Information:

Yield:

12 pancakes

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 468mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 4g

FAQs

  • Should I use frozen blueberries or fresh blueberries? I prefer frozen blueberries. Fresh blueberries will retain much more heat than the rest of the pancake, so when you bite into them, they will be so hot they can burn your mouth. If I have fresh blueberries on hand, I do like to sprinkle them over the top of the pancakes
  • Should I mix in the blueberries into the batter or drop them on each pancake just after placing the pancake batter on the pan? I have always liked to mix in the blueberries into the batter because the streaks of blueberry juice that leak into the batter add a great flavor to the pancakes. However, you have to make sure you don’t over mix! I have converted to the drop them on the batter method, because my oldest son doesn’t like blueberries. This way I will make a “Lemon Cardamom” pancake batch first for him, then drop on the blueberries for the rest of the pancakes.
  • What if I don’t have buttermilk? No worries! Just mix in the lemon juice with plain milk or the non-dairy milk of your choice and let it sit for a bit before adding the melted butter and than the egg whites
  • What can be substituted for the sugar? Coconut sugar works well and cooks similar to brown sugar. Just keep in mind, the pancakes will be a little less sweet.
  • How do I make this recipe dairy-free? Substitute the buttermilk with your favorite nut milk and add the lemons into the milk to “cirdle” the milk. Replace the melted butter with melted coconut oil. I have tested the recipe with this substitution and it still tastes great!