Pumpkin Pancakes

In the month of October, you will always find pumpkin purée stashed in jars, jugs & bowls in my fridge, I love baking with it & experimenting with it at this time of year. Whenever I’m working on creating & testing new recipes out in the kitchen tough, it often leaves me with the most random quantities of ingredients, ones that often aren’t quite enough to make a new or existing recipe & so they just sit in the fridge or freezer until I have enough time or quantity to use them in something.

This week, with very little time but a determination to claim my fridge back from the mounting containers of pumpkin purée, I decided to gather all of the little portions leftover from other recipes & any opened containers that had been open for a questionable amount of time (don’t lie, we all do it) to see what I had & to come up with something quick & simple to use it all up. With 150g of scraped together pumpkin purée & an open container of buttermilk, my mind quickly raced to pancakes! A tall stack of warm, sweet, orange hued, fluffy pancakes. Ready in minutes, little sweetened & with a little spice, these were the perfect way to add a little autumnal twist to a quick working brunch.