These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.
Provided by Jessica Bosly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
- Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
- Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 414.7 mg, Sugar 5.4 g
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