Pumpkin Spiced Pancakes
Sweet pumpkin and autumn spices makes these pancakes a special treat for the holiday season.
Servings: 16 pancakes
Calories: 143kcal
Equipment
- skillet or griddle
Ingredients
- 1 1/2 cups organic all-purpose flour
- 2 tbsp brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp all-spice
- 1 tsp ground ginger (optional)
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 2 tbsp vegetable oil
- 1/2 cup toasted walnuts
- whipping cream (optional)
Instructions
- In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon and all-spice.
- Beat eggs lightly in a medium bowl, stir in buttermilk, and pumpkin puree. Add liquid to the flour mixture and stir just until the ingredients are blended together.
- Heat a griddle or fry pan/skillet, add 1 tablespoon of vegetable oil, when heated, (if using a fry pan/skillet)swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the frypan/skillet. Cook for about 1 minute, until you see the bubbles forming on top of the pancake. Carefully flip the pancake and continue to cook for another 20-30 seconds. Transfer pancake to a serving platter. Cook the remaining batter and add vegetable oil as needed.
- Serve with maple syrup and toasted walnuts.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 231mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg