These buttermilk pumpkin pancakes are especially great for cold fall and winter mornings! Serve with syrup.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups canned pumpkin
- 2 large eggs
- 0.25 cups canola oil
- 1 teaspoon vanilla extract
- 1 serving nonstick cooking spray
Instructions
-
1
Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; whisk in buttermilk, pumpkin, eggs, oil, and vanilla extract until combined.
-
2
Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
-
3
Pour pumpkin 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
Per serving
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