Fluffy Pumpkin Pancakes

Whisk the buttermilk powder with water to make buttermilk right in the bowl. For this recipe, whisk 1/2 cup of Hoosier Hill Farm Buttermilk Powder into 2 cups of water to make the 2 cups of buttermilk the batter needs, then add the rest of the wet ingredients. There is no need to buy a carton or clabber milk with vinegar.

Two things: using both baking powder and baking soda, and letting the batter rest. The buttermilk reacts with the baking soda for lift, and a 5-minute rest lets the leaveners start forming air bubbles before the batter hits the griddle. Mixing just until combined, not smooth, also keeps them tender and tall.

Yes. Use 1 cup of plain canned pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. Canned pumpkin gives a consistent texture and deep flavor. If you use fresh pumpkin puree, drain off any excess liquid so the batter is not too thin.

Pumpkin puree is dense, so pumpkin pancake batter is naturally thicker than plain pancake batter. If it is too thick to spread, whisk in a tablespoon of water or buttermilk at a time until it is pourable but still thick. Spread each scoop gently with the back of the measuring cup on the griddle.

Yes. Cooked pancakes keep in the fridge for up to 4 days, or freeze in a single layer then transfer to a bag for up to 2 months. Reheat in a toaster, oven, or microwave. The buttermilk powder also makes the dry mix easy to pre-measure, so you can stir together the dry ingredients ahead for a quick morning.