
The Best Fluffy Pumpkin Pancakes
User Reviews
5.0
51 reviews
Excellent

The Best Fluffy Pumpkin Pancakes
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Pancakes with a light pumpkin flavor and deliciously warm spices are the perfect way to start the day.
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Ingredients
- 1 ¾ cup buttermilk
- 1 ⅓ cup pumpkin puree
- 2 tablespoons vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
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Instructions
- Combine buttermilk, pumpkin puree, oil, eggs, and vanilla in a bowl.
- Mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice in a large bowl.
- Make a well in the center of dry ingredients and pour in wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
- Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
- Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
Notes
- Leftover pancakes will keep in the refrigerator for up to 3 days. They can also be frozen and will keep for 2 months in the freezer in an airtight container or ziplock bag.
Nutrition Information
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Serving
1pancake
Calories
118
(6%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
3g
(5%)
Cholesterol
23mg
(8%)
Sodium
72mg
(3%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
3250IU
(65%)
Vitamin C
0.9mg
(1%)
Calcium
57mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 118 kcal
% Daily Value*
Serving | 1pancake | |
Calories | 118 | 6% |
Carbohydrates | 18g | 6% |
Protein | 3g | 6% |
Fat | 3g | 5% |
Cholesterol | 23mg | 8% |
Sodium | 72mg | 3% |
Potassium | 134mg | 3% |
Fiber | 1g | 4% |
Sugar | 5g | 10% |
Vitamin A | 3250IU | 65% |
Vitamin C | 0.9mg | 1% |
Calcium | 57mg | 6% |
Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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