Pumpkin Pancakes Recipe
These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
Foto: Natasha's KitchenIngredients
- 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
In a large mixing bowl, whisk together eggs and sugar until well blended.
Whisk in pumpkin puree, buttermilk, olive oil and salt.
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.
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.
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