Pumpkin Pancakes Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
Ingredients
- 3 large eggs
- 2 Tbsp granulated sugar
- 15 oz pumpkin puree, (I used Libby's 100% Pure Pumpkin)
- 3/4 cup low-fat buttermilk, or kefir*
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil , to sautee (or coconut oil or butter)
Instructions
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In a large mixing bowl, whisk together eggs and sugar until well blended.
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Whisk in pumpkin puree, buttermilk, and salt.
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In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.
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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.
Recipe 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
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 166mg7%
Potassium 452mg13%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 8g9%
Protein 7g14%
Vitamin A 11163IU223%
Vitamin C 3mg4%
Calcium 159mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.