Pumpkin Pancakes
These pumpkin pancakes make the best fall breakfast! They’re thick and fluffy pancakes and I know you’ll love them!
Servings 10 pancakes
Calories 160kcal
Ingredients
- 2 cups white whole wheat flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the dry ingredients. Whisk well.
- In a small bowl, mix together the buttermilk, pumpkin, egg, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
- Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
- Cook until bubbles form and pop on the tops of the pancakes. Flip and cook another 2-3 minutes.
- Serve with butter and real maple syrup.
Video
Notes
You may use canned or fresh pumpkin puree. Do not use canned pumpkin pie filling as it has other ingredients addd to it.
Nutrition
Serving: 2 | Calories: 160kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 275mg | Potassium: 219mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3903IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg