Pumpkin Pancakes Recipe
These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
Ingredients
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin puree, (I used Libby's 100% Pure Pumpkin)
- 1 cup low-fat buttermilk, or kefir*
- 2 Tbsp extra light olive oil, or vegetable oil
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil , to grease the pan, or cooking spray
Instructions
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Whisk in pumpkin puree, buttermilk, olive oil and salt.
- In a separate bowl, sift together flour, baking powder, and cinnamon then whisk your flour mixture into the pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.
- Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface, or use cooking spray. Spoon batter into the pan (about 2-3 Tbsp per pancake). Sautee on the first side until bubbles form and pop on top, about 2 minutes, then flip and cook until golden brown, about 2 minutes. Repeat with the 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
205
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
56
mg
19
%
Sodium
181
mg
8
%
Potassium
396
mg
11
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
6
g
12
%
Vitamin A
6454
IU
129
%
Vitamin C
2
mg
2
%
Calcium
159
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
