These pumpkin pancakes are light and fluffy buttermilk hotcakes flavored with pumpkin puree and spices. The perfect easy breakfast for the colder weather months!
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- cooking spray
- maple syrup and whipped cream for serving optional
Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
Heat a griddle over medium heat. Coat the griddle with cooking spray.
Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
Cook for 2-3 minutes per side or until pancakes are golden brown.
Serve, topped with maple syrup and whipped cream if desired.
Calories: 273kcal | Carbohydrates: 45g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 392mg | Potassium: 362mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6610IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg