In a large mixing bowl, whisk together eggs and sugar until well blended.
Whisk in pumpkin puree, buttermilk, and salt.
In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.
Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed. Serve warm with maple syrup.
Notes
*Some pumpkin purees are thicker than others. If pancake batter appears too thick, you can add 2-4 Tbsp extra buttermilk.
Nutrition Facts
Pumpkin Pancakes Recipe
Amount per Serving
Calories
181
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
83
mg
28
%
Sodium
166
mg
7
%
Potassium
452
mg
13
%
Carbohydrates
32
g
11
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
7
g
14
%
Vitamin A
11163
IU
223
%
Vitamin C
3
mg
4
%
Calcium
159
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.