Pumpkin Pancakes
Light and fluffy pumpkin pancakes are the perfect breakfast in fall!
Servings: 8 servings
Calories: 161kcal
Ingredients
- 1 ⅓ cup 2 Tbs all-purpose flour
- 1 Tbs baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp cloves
- 4 eggs + 1 yolk
- 1 cup buttermilk
- 7 tsp sugar
- 15 oz pumpkin puree
Instructions
- In a small mixing bowl combine flour, baking powder, cinnamon, nutmeg, salt and cloves. Set aside. In a separate large mixing bowl whisk together eggs, buttermilk and sugar. Whisk in pumpkin puree. Add the dry ingredients to the bowl and whisk until just combined.1 ⅓ cup 2 Tbs all-purpose flour, 1 Tbs baking powder, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp salt, ¼ tsp cloves, 4 eggs + 1 yolk, 1 cup buttermilk, 7 tsp sugar, 15 oz pumpkin puree
- Heat a skillet over medium-low heat. Once heated, spray with baking spray, then measure out ½ c of batter and pour into the center of the pan. Let cook for 2-3 minutes, until the edges start to firm up and the bubbles in the center have begun to burst. Flip, then continue cooking for another 1-2 minutes, before removing from the pan.
- Repeat the cooking process with the remaining batter.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 213mg | Potassium: 357mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8443IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg