Pumpkin Buttermilk Pancakes
These pumpkin buttermilk pancakes have the best flavors of autumn. If you love pumpkin, try this recipe for your next breakfast!
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 cup canned pumpkin
- 1.5 cups buttermilk
- 4 tbsp butter melted
- canola oil for cooking
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cloves until fully mixed.
- In a second bowl, beat together buttermilk, eggs, and melted butter. Stir in the pumpkin. (If adding chopped pecans or other nuts into the pancakes, stir them in now.)
- Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
- Pour the pumpkin mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
- Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake.
- Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.
Notes
Makes about 16 pancakes.
Nutrition
Calories: 483kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 86mgSodium: 673mgPotassium: 270mgFiber: 1gSugar: 9gVitamin A: 477IUCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!