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:

Quickview
140k Calories
3g Protein
3g Total Fat
22g Carbs
9% Health Score
Limit These
Calories
140k
7%

Fat
3g
6%

  Saturated Fat
2g
17%

Carbohydrates
22g
8%

  Sugar
5g
6%

Cholesterol
16mg
6%

Sodium
227mg
10%

Get Enough Of These
Protein
3g
8%

Vitamin A
3247IU
65%

Selenium
9µg
14%

Manganese
0.26mg
13%

Vitamin B1
0.18mg
12%

Folate
43µg
11%

Phosphorus
108mg
11%

Vitamin B2
0.18mg
11%

Iron
1mg
8%

Calcium
78mg
8%

Vitamin B3
1mg
7%

Potassium
183mg
5%

Fiber
1g
5%

Vitamin K
4µg
4%

Vitamin B5
0.35mg
3%

Magnesium
13mg
3%

Copper
0.07mg
3%

Vitamin D
0.46µg
3%

Vitamin B12
0.17µg
3%

Vitamin E
0.38mg
3%

Zinc
0.36mg
2%

Vitamin B6
0.04mg
2%

Vitamin C
0.87mg
1%

covered percent of daily need
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