Buttermilk Pumpkin Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Blackberry 70 g

  • Raspberry 60 g

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 43 g

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 2 tsp

  • Salt 2 1/2 tsp

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

  • Light Brown Sugar 70 g

Preparation

  1. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine, whisking well to avoid lumps.

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 mL Buttermilk
    • 2 Whole Eggs
    • 43 g Unsalted Butter
    • 1 Tbsp Canola Oil
  2. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
  3. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  4. Prep Topping

    Prepare ingredients. Place all Ingredients into small saucepan & place on low heat. Bring to a simmer, stirring occasionally.

    • 60 g, cleaned, quartered Raspberry
    • 70 g, cleaned, quartered Blackberry
    • 70 g Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/2 tsp Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 510 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 8.0 g 42%
Unsaturated Fat 12 g  
Cholesterol 125 mg 42%
Sodium 1950 mg 80%
Total Carbohydrate 68 g 25%
Fiber Total Dietary 4 g 16%
Sugars Total 27 g  
Protein 12 g 23%
Vitamin C 9 mg 10%
Calcium Ca 358 mg 30%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team