Pumpkin Pancakes

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Pumpkin Pancakes
Prep Time
10 mins
Cook Time
15 mins
Yield
16 servings
Recipe by: Eggland's Best

While pumpkins are popular in the fall, this recipe is great for any time of the year.

Ingredients

  • 1 1/2 cups low-fat buttermilk
  • 1 1/3 cups pure pumpkin
  • 2 Eggland's Best eggs (large)
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Nutrition

Serving Size
1 Pancake
Calories
116
Fat
3g (20% calories from fat)
  Saturated Fat
1g
Cholesterol
23mg
Sodium
239mg
Carbohydrates
19g
Dietary Fiber
1g
Protein
3g
Preparation

In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Blend well and set aside.

In another large bowl, whisk pumpkin, eggs, buttermilk, canola oil, and vanilla extract until well well mixed; slowly add dry ingredients and beat well.

Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.

Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute.

Repeat until all batter is used.

Top with butter and maple syrup, or with fresh whipped cream.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

 
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