Pumpkin Pie Spice Pancakes
Pumpkin spice pancakes are the perfect sweet and spiced treat for a cozy fall or winter breakfast. Enjoy a fluffy, thick stack of these delicious pancakes, for a warm and comforting start to your day.
Equipment
- Nonstick Skillet or Griddle
Ingredients
- 1 3/4 cups All Purpose Flour
- 1/4 cup Brown Sugar
- 1 1/2 tbsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher salt
- 1/2 cup Pumpkin Puree
- 1 1/2 cups Buttermilk
- 1 large Egg
- 2 tbsp Oil, melted (additional for frying the pancakes)
Instructions
- In a large bowl, mix together flour, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt.
- In a separate bowl, mix together pumpkin puree, buttermilk, egg, and oil. Whisk until combined. Add the dry ingredients and mix until just combined (it’s ok if the batter is a little lumpy)
- Cover the batter with a kitchen towel and let it sit for 20 minutes.
- Warm a nonstick skillet over medium-low heat. Add 1 tbsp of oil into the pan and dollop a heaping 1/4 cup of batter to the skillet. Cook until you begin to see bubbles form on top of the pancakes and the edges become slightly golden, about 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes.
Nutrition
Calories: 272kcal, Carbohydrates: 43g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 38mg, Sodium: 531mg, Potassium: 198mg, Fiber: 2g, Sugar: 13g, Vitamin A: 3326IU, Vitamin C: 1mg, Calcium: 223mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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