Pumpkin Pancakes
Deliciously thick and fluffy pancakes that are perfectly spiced and packed full of pumpkin. A quick and easy breakfast for autumn mornings!
Servings: 6 - 8 pancakes
Calories: 136kcal
Ingredients
- 1 ½ cups (187g) plain/all-purpose flour
- ¼ cup (50g) caster/granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (180ml) buttermilk*
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (110g) canned pumpkin puree
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, spices, and salt. Set aside.
- In a separate large bowl, whisk together the buttermilk, egg, vanilla, and pumpkin until combined.
- Add the dry ingredients and whisk until combined, and no lumps remain.
- Heat a frying pan over medium heat, and grease with cooking spray, oil, or a little butter.
- Dollop 1/4 cup of batter into the pan, and cook until bubbles appear on the surface. Flip, and cook until browned on each side.
- Repeat with the remaining batter, and serve warm with a drizzle of maple syrup.
Notes
*To make your own buttermilk, simply add 2 and 1/4 teaspoons of fresh lemon juice or white vinegar to 3/4 cup (180ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Nutrition
Serving: 1pancake | Calories: 136kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Cholesterol: 24mg | Sodium: 148mg | Fiber: 1g | Sugar: 8g