Pumpkin Pancakes Recipe
These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
Foto: Natasha's Kitchen
Ingredients
- 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)
Steps
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In a large mixing bowl, whisk together eggs and sugar until well blended.
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Whisk in pumpkin puree, buttermilk, olive oil and salt.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large eggs | 2 | - | - |
| granulated sugar | 2 tbsp | - | - |
| pumpkin puree | 1 cup | - | - |
| low-fat buttermilk | 1 cup | - | - |
| extra light olive oil | 2 tbsp | - | - |
| salt | 0.25 tsp | - | - |
| all-purpose flour | 0.25 cups | - | - |
| baking powder | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
| ground cinnamon | 1 tsp | - | - |
| Extra light olive oil | - | - | - |
*Estimated market prices, may vary by region
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