Pumpkin Pancakes
Filled with brown sugar, cinnamon, buttermilk, and pumpkin, this easy recipe for Pumpkin Pancakes is a perfect Fall breakfast or all year round!
Servings: 12 pancakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1/2 cup pumpkin puree
- 3 tablespoons unsalted butter , melted
Instructions
- In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
- Set a griddle or nonstick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
- Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
- Adjust your heat as necessary.
- Serve hot with syrup, butter, or honey.
Nutrition
Calories: 97kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 167mg | Potassium: 102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1706IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg