Pumpkin Pancakes
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- ½cup whole-wheat flour
- 1teaspoon baking powder
- ½teaspoon salt
- 1tablespoon sugar
- ½teaspoon cinnamon
- 1extra-large egg
- 2tablespoons melted butter
- 1cup cooked pumpkin puree
- 1cup buttermilk
- Warm maple syrup
Nutritional analysis per serving (6 servings)
196 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the flours, baking powder, salt, sugar and cinnamon together in a bowl. Beat the egg, melted butter and pumpkin together and add them along with the buttermilk to make a batter that is a little thicker than the buttermilk. Add more buttermilk if necessary.
- Step 2
Heat a large skillet or griddle and brush with butter or cooking oil. When the surface is very hot, fry the pancakes, a few at a time, turning them as they brown on one side to brown on the other.
- Step 3
Serve with warm maple syrup.
Private Notes
Comments
Needed to use 2 cups of buttermilk, added 3 tablespoons of sugar and another egg to make these edible. I do not recommend this recipe
These were dense and flavorless. I followed the recipe as written and my ingredients were good.
I made these gluten free and they were great! I used 1/2c buckwheat flour, 3/4 cup AP GF flour and 1/4 almond meal.