Buttermilk Pumpkin Pancakes recipe
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- 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
Nutrition Info
- 170.9 caloriescarbohydrate: 18.5 gcholesterol: 47.7 mgfat: 8.9 gfiber: 1.2 gprotein: 4.5 gsaturatedFat: 1.1 gservingSize: -sodium: 414.7 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Buttermilk Pumpkin Pancakes
Directions
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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.
Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
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.