These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup canned pumpkin
- ¼ cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 serving nonstick cooking spray
Directions
Step 1
Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
Step 2
Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
Step 3
Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 171 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat1g | 6% |
Cholesterol48mg | 16% |
Sodium415mg | 18% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 4% |
Total Sugars5g | |
Protein5g | |
Vitamin C1mg | 3% |
Calcium86mg | 7% |
Iron1mg | 7% |
Potassium85mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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