Pumpkin Pancakes Recipe
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.68 out of 5 stars
(43)
Ingredients
12 pancakes
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin puree, (I used Libby's 100% Pure Pumpkin)
- 1 cup low-fat buttermilk, or kefir*
- 2 Tbsp extra light olive oil, or vegetable oil
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil, to grease the pan, or cooking spray
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Preparation
Step 1
In a large mixing bowl, whisk together eggs and sugar until well blended.
Step 2
Whisk in pumpkin puree, buttermilk, olive oil and salt.
Step 3
In a separate bowl, sift together flour, baking powder, and cinnamon then whisk your flour mixture into the pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.
Step 4
Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface, or use cooking spray. Spoon batter into the pan (about 2-3 Tbsp per pancake). Sautee on the first side until bubbles form and pop on top, about 2 minutes, then flip and cook until golden brown, about 2 minutes. Repeat with the remaining batter, adding more oil as needed. Serve warm with maple syrup.
Step 5
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Chef's notes
*Some pumpkin purees are thicker than others. If pancake batter appears too thick, you can add 2-4 Tbsp extra buttermilk.
