While pumpkins are popular in the fall, this recipe is great for any time of the year.
10 mins Cook Time
15 mins Yield: 16 Servings
- 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
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.
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