Pumpkin Pancakes
Ingredients
Dry Ingredients
-
1
cup
all-purpose flour
-
1½
tablespoons
light or dark brown sugar
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
⅛
teaspoon
ground cloves
-
⅛
teaspoon
ground ginger
Wet Ingredients
-
1
cup
buttermilk
-
1
large
egg
-
¼
cup
pumpkin puree
-
2
tablespoons
unsalted butter
Instructions
- Preheat your griddle or skillet over medium heat.
- Sift together the dry ingredients in a medium bowl.
- In a separate bowl, whisk together the wet ingredients.
- Combine the wet ingredients with the dry ingredients in two batches, mixing until just combined.
- Brush the preheated griddle with butter and scoop the batter onto it.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Transfer cooked pancakes to an oven set to 200˚F to keep warm while cooking the remaining batter.
Nutrition Facts (estimated)
Servings
4
Calories
234
Total fat
9g
Total carbohydrates
36g
Total protein
6g
Sodium
290mg
Cholesterol
70mg
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