Fluffy Pumpkin Pancakes
Ingredients
-
2
cups
all-purpose flour
-
1
teaspoon
salt
-
2
tablespoons
light brown sugar
-
2
tablespoons
granulated sugar
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
pumpkin spice
-
2
large
eggs
-
1
cup
pumpkin puree
-
1¾
cups
buttermilk
-
¼
cup
butter, melted
-
1
teaspoon
vanilla extract
Instructions
- Combine the dry ingredients in a large bowl and whisk them together.
- In another bowl, whisk together the wet ingredients until fully combined.
- Add the wet mixture to the dry ingredients and fold gently until just combined.
- Heat a lightly oiled pan over medium-high heat.
- Scoop about ¼ cup of batter onto the pan, flatten slightly, and cook until bubbles form on the surface.
- Flip the pancake and cook until golden brown.
- Repeat with the remaining batter, keeping cooked pancakes warm in the oven if desired.
- Serve immediately with syrup and/or butter.
Nutrition Facts (estimated)
Servings
5 - 8 pancakes
Calories
381
Total fat
12g
Total carbohydrates
57g
Total protein
11g
Sodium
805mg
Cholesterol
93mg
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