Fluffy Homemade Pumpkin Pancakes
This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
Servings: 12 pancakes
Equipment
Ingredients
- 1 1/2 cups all purpose flour
- 3 tablespoons brown sugar packed
- 2 teaspoons pumpkin pie spice or use cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 3 tablespoons oil light olive oil recommended, but other vegetable oils or melted butter work
- butter for greasing pan
Instructions
- Mix dry ingredients: In a large bowl, sift together flour, brown sugar, pumpkin pie spice (or cinnamon), baking powder, baking soda, and salt.
- Mix wet ingredients: Stir together the remaining ingredients, including buttermilk, pumpkin puree, eggs, and oil, in a separate bowl.
- Combine: Pour the wet ingredients over the dry ingredients and stir gently to combine, taking care not to over-mix. The batter should be slightly lumpy.
- Cook pancakes: Heat a large griddle over medium-low heat. Once the griddle has completely heated through, grease with a small amount of butter and place 1/4 cup portions of the batter on the hot griddle. Allow the pancakes to cook for 4-6 minutes per side, until golden brown. Flip the pancakes only once. Reapply a little butter before each pancake is poured.
- Serve: These pumpkin pancakes are best enjoyed with a small pad of butter, warm maple syrup, and crushed nuts on top.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 167mg | Potassium: 167mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg