Fluffy Buttermilk Pumpkin Pancakes: The Ultimate Fall Breakfast

Name: Fluffy Buttermilk Pumpkin Pancakes: The Ultimate Fall Breakfast
Total time: 15 mins
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 teaspoon salt; 1 cup buttermilk; 0.5 cup canned pumpkin; 2 large eggs; 0.25 cup canola oil; 1 teaspoon vanilla extract; 1 serving nonstick cooking spray

These fluffy buttermilk pumpkin pancakes are the perfect way to enjoy cold fall and winter mornings! Top with syrup and enjoy.

Total time15 mins
Prep time10 mins
Cook time5 mins
Yield16 pancakes, 8

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Servings

Instructions

In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Then, whisk in buttermilk, pumpkin purée, eggs, oil, and vanilla extract until everything is well combined.
Lightly coat a large nonstick griddle or skillet with cooking spray and heat over medium heat.
Pour batter in scant ⅓ cup portions onto the hot griddle. Cook until bubbles appear on the surface and the bottoms are lightly browned, about 1 ½ minutes per side. Repeat with the remaining batter, re-coating the griddle with cooking spray as needed. Serve immediately and enjoy!

Nutrition

Calories: 171 kcal
Fat Content: 9 g
Fiber Content: 1 g
Sugar Content: 5 g
Sodium Content: 415 mg
Protein Content: 5 g
Cholesterol Content: 48 mg
Carbohydrate Content: 19 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g