Description
Delicious and fluffy pumpkin pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chopped pecans
Instructions
- Gather all your ingredients on the counter for easy access.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, whisk the pumpkin puree, buttermilk, egg, and melted butter together until smooth.
- Pour the wet mix into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold the chopped pecans into the batter.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of the pancake batter onto the skillet for each pancake and cook for about 2-3 minutes until bubbles appear on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, serving the pancakes warm with your favorite toppings.
Notes
- Enjoy topped with maple syrup, whipped cream, or fresh fruit.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg