Pumpkin Pancakes
These pumpkin pancakes are light, fluffy, and full of warm fall spices. The perfect weekend treat, they offer a cozy blend of pumpkin flavor with a hint of cinnamon and pumpkin pie spice. Serve them up with your favorite toppings for a delightful autumn breakfast.
Servings: 12
Calories: 129kcal
Ingredients
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 ⅓ cup pumpkin puree
- 1 egg
- 1 ¼ cup buttermilk made by mixing 1 ¼ cup milk with 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3 tablespoon butter melted
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt, baking soda, cinnamon, and pumpkin pie spice. Stir well to evenly distribute the dry ingredients.
Make a well in the center of the dry mixture.
In the well, add the pumpkin puree, egg, buttermilk, vanilla, and melted butter.
Gently mix the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
Heat a lightly greased griddle or frying pan over medium heat.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes, until golden brown.
Serve warm with your favorite toppings.
Enjoy your homemade pumpkin pancakes!
Nutrition
Serving: 2g | Calories: 129kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 362mg | Fiber: 2g | Sugar: 2g
