Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.

Recipe Summary

cook:
5 mins
total:
15 mins
prep:
10 mins
Servings:
8
Yield:
16 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

171 calories; protein 4.5g; carbohydrates 18.5g; fat 8.9g; cholesterol 47.7mg; sodium 414.7mg. Full Nutrition
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