Pumpkin Pancakes
Pumpkin pancakes are perfect for a cozy autumn breakfast or holiday brunch. They are easy to make and full of warm spices.
Servings 10
Calories 155kcal
Equipment
Ingredients
- 1 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk
- ⅔ cup pumpkin puree
- ¼ cup butter melted
- 3 tablespoon granulated sugar
- 2 tablespoon vegetable oil for greasing skillet
Instructions
- Sift together flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. Set aside.
- In a separate bowl, beat the eggs until foamy. Then, beat in the buttermilk, pumpkin puree, melted butter, and granulated sugar.
- Add the dry ingredients and mix until just moistened.
- Heat a skillet over medium heat or an electric grill to medium. Brush with vegetable oil. Use 1/3 cup of batter for each large pancake or 1/4 cup for small pancakes.
- Allow the pancakes to cook until the bubbles on top start to pop and the edges are dry. Then, flip the pancakes over to finish cooking.
- Repeat with the remaining batter.
Video
Notes
- Store cooled pancakes in the fridge for 2-3 days in an airtight container or ziptop bag with parchment paper between layers. Or store them in the freezer for up to two months.
- Serve with cinnamon butter and homemade cinnamon syrup.
Nutrition
Serving: 1pancake | Calories: 155kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 258mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2798IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
