Pumpkin Buttermilk 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
- 1 1/2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- 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 butter melted
Sift all dry ingredients together in a large bowl.
Whisk together wet ingredients in a separate bowl.
Pour wet ingredients over dry and stir gently to combine, taking care not to over mix. Batter should be a bit lumpy.
Using a buttered large griddle over medium low heat, place 1/4 cup dollops of batter and allow to cook for 5-8 minutes per side, until golden brown. Flip and repeat.
Serve warm with maple syrup and pumpkin spice pumpkin seeds or nuts. YUM!
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