Pumpkin Pancakes Recipe
User Reviews
4.7
Pumpkin Pancakes Recipe
Description
The Pumpkin Pancakes Recipe uses pumpkin puree blended with eggs, buttermilk, sugar, and lightly spiced with cinnamon. The dry ingredients include flour and baking powder to provide lift. After resting the batter, small pancakes are cooked in a skillet with just enough oil to prevent sticking. The cooking produces pancakes with tender centers and lightly browned surfaces. The cinnamon adds a warm note that pairs well with the natural sweetness of pumpkin.
These pancakes work well served warm with maple syrup or other breakfast toppings. Their moist texture comes from the pumpkin and buttermilk mixture. The oil in the batter and for cooking aids in creating a delicate edge without drying the pancakes.
A suggested adjustment in the notes is to thin the batter with additional buttermilk if the pumpkin puree is particularly thick, ensuring the batter consistency is right for fluffy pancakes.
Ingredients
- 2 egg large
- 2 Tbsp granulated sugar
- 1 cup pumpkin I used Libby's 100% Pure Pumpkin, puree
- 1 cup buttermilk or kefir, low-fat
- 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
- If the pumpkin puree results in a thick batter, add 2-4 tablespoons of buttermilk to thin it to a pourable consistency before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (makes 12 pancakes)
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbs | 30g | |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 181mg | 8% |
| Potassium | 396mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6454IU | 129% |
| Vitamin C | 2mg | 2% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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