The Best Fluffy Pumpkin Pancakes
25 min·American
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
Instructions
5 steps
- 1
Combine buttermilk, pumpkin puree, oil, eggs, and vanilla in a bowl.
- 2
Mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice in a large bowl.
- 3
Make a well in the center of dry ingredients and pour in wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
10 min - 4
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.
- 5
Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
4 min
Progress
0 / 5 steps
Nutrition
Per serving (based on 16 servings)
Calories
118cal
Protein
3.0g
Carbs
18.0g
Fat
3.0g
Fiber
1.0g
Sugar
5.0g
Sodium
72mg
