Pumpkin Pancakes
You can never have too many side dish recipes, so give Pumpkin Pancakes a try. For 82 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 10g of protein, 12g of fat, and a total of 359 calories. This recipe serves 8. This recipe from She Wears Many Hats has 1167 fans. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of flour, pumpkin puree, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 70%, this dish is solid. Similar recipes include Pumpkin Pancakes with Maple Pumpkin Butter {KitchenAid #SavorTheSavings}, Pumpkin Swirl Pancakes with Pumpkin Butter Topping, and Pumpkin Spice Pancakes With Pumpkin Butter.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1½ teaspoon baking powder
¾ teaspoon baking soda
additional butter for pan
3 cups buttermilk
6 tablespoons dark brown sugar
3 eggs
2¾ cup all-purpose flour
2 tablespoons molasses or honey
1 tablespoon pumpkin pie spice (make your own with this recipe)
1 cup pumpkin puree
¾ teaspoon salt
2 tablespoons salted butter, melted
Equipment:
whisk
bowl
frying pan
ladle
Cooking instruction summary:
Whisk together flour, baking soda, baking powder, salt, brown sugar, and pumpkin pie spice. Set aside.In a separate bowl, whisk together buttermilk, eggs, melted butter, pumpkin and molasses; combine well.Add wet pumpkin mixture to the dry mixture. Combine well, but dont over mix. Batter should still be slightly lumpy. If time permits, allow the batter to stand for about 20 minutes.Heat skillet over medium heat. Add enough butter to thinly cover pan. For each pancake, ladle cup of batter at a time. Cook pancakes until done and slightly browned on each side. Repeat, working in batches until done, adding butter to pan as needed.
Step by step:
1. Whisk together flour, baking soda, baking powder, salt, brown sugar, and pumpkin pie spice. Set aside.In a separate bowl, whisk together buttermilk, eggs, melted butter, pumpkin and molasses; combine well.
2. Add wet pumpkin mixture to the dry mixture.
3. Combine well, but dont over mix. Batter should still be slightly lumpy. If time permits, allow the batter to stand for about 20 minutes.
4. Heat skillet over medium heat.
5. Add enough butter to thinly cover pan. For each pancake, ladle cup of batter at a time. Cook pancakes until done and slightly browned on each side. Repeat, working in batches until done, adding butter to pan as needed.
Nutrition Information:
covered percent of daily need
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