Pumpkin Pancakes, A Delicious Fall Treat! – a delicious recipe with Flour, Brown Sugar, Baking Powder, Pie Spice, Salt, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix.
2
In a smaller bowl, combine buttermilk, pumpkin, water, egg, and oil. Mix well.
3
Add pumpkin mixture to flour mixture.
4
Mix until moistened. Batter may be lumpy, but that's okay!
5
Pour batter onto greased griddle. As always, I used my favorite, Pam baking spray!
6
These pancakes turned out delicious! They have a subtle hint of pumpkin and are moist and fluffy! If you like a little more pumpkin, just add in some extra!
7
Tip: This recipe makes about 12 large pancakes. You can double the recipe and make smaller pancakes, then freeze the extra! Just pull them out of the freezer and toss them in the toaster!
535
kcal
Calories
31
g
Fat
57
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups Plus 2 Tablespoons Cake Flour, 2 Tablespoons Brown Sugar, 2 Tablespoons Baking Powder, 1-1/4 teaspoon Pumpkin Pie Spice, and more.
Yes, Pumpkin Pancakes, A Delicious Fall Treat! falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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