Pumpkin Buttermilk Pancakes
Pumpkin Buttermilk Pancakes might be a good recipe to expand your morn meal recipe box. For 28 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 140 calories. A mixture of vegetable oil, pumpkin puree, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 16 people were glad they tried this recipe. It is brought to you by The Baker Chick. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 57%. Users who liked this recipe also liked Pumpkin Spice Buttermilk Pancakes, The Fluffiest Buttermilk Pancakes with Buttermilk Sauce, and Buttermilk Pancakes.
Servings: 12
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons brown sugar
1 1/2-2 cups buttermilk
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 teaspoon salt
2 tablespoons vegetable oil
Equipment:
bowl
frying pan
griddle
Cooking instruction summary:
In a bowl, mix together 1 1/2 cups buttermilk, pumpkin, egg, and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when bubbles form and pop, and when a lifted edge is golden brown.Serve warm with maple syrup and butter.
Step by step:
1. In a bowl, mix together 1 1/2 cups buttermilk, pumpkin, egg, and oil.
2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
3. Add extra buttermilk if the batter is too thick.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when bubbles form and pop, and when a lifted edge is golden brown.
5. Serve warm with maple syrup and butter.
Nutrition Information:
covered percent of daily need
