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. 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. 2 Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
3. 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 per serving