Pumpkin Pancakes
Packed with pumpkin and delicious warming spices! These pumpkin pancakes are all the best flavors of fall.
Servings: 10 to 12 pancakes
Calories: 256kcal
Equipment
- Cast Iron Griddle, Plus Cast Iron Grill Press & Grill Pan Scrapers - Reversible Grill/Griddle, Griddle Pan for Stove top, Griddle for Gas Grill, Preseasoned & Non-Stick, Grill Pan measure 17 x 9 inch,
Ingredients
- 1 1/2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups buttermilk
- 3/4 cup pumpkin puree
- 2 eggs
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
- Add the flour mixture to the wet ingredients in the large bowl and gently fold with a rubber spatula until just combined. Be careful not to over-mix. The batter does not need to be perfectly smooth.
- Let the batter rest while you heat a griddle or cast iron pan over medium heat. Lightly grease the griddle with butter or non-stick cooking spray.
- Drop 1/3 cup of batter onto the heated griddle. Cook until the pancakes begin to bubble at the edges, and the undersides are golden brown (about 2 minutes), then flip the cakes and cook for another 2 to 3 minutes or until they are fluffy and golden brown. Repeat until all of the batter is gone.
- Serve warm with maple syrup and butter.
Nutrition
Serving: 2pancakes | Calories: 256kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 732mg | Fiber: 2g | Sugar: 11g