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Add a photoServings: 3
Ingredients
- 2 x Large eggs
- 1 1/4 c. buttermilk
- 4 Tbsp. butter melted
- 3 Tbsp. canned pumpkin
- 1/4 c. granulated sugar
- 1/4 tsp salt
- 1 1/4 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp allspice
Directions
- Preheat a skillet over medium heat. Coat pan with oil cooking spray.
- Combine Large eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Combine remaining ingredients in a small bowl. Add in dry ingredients to wet ingredients and blend with mixer till smooth.
- Pour the batter in 1/4 c. portions into the warm pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 min.
- Flip the pancakes and cook other side for the same amount of time, till dark brown.
- This recipe yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 3 servings | |
| Calories 480 | |
| Calories from Fat 177 | 37% |
| Total Fat 20.05g | 25% |
| Saturated Fat 11.4g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 877mg | 37% |
| Potassium 279mg | 8% |
| Total Carbs 62.18g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 22.02g | 15% |
| Protein 13.12g | 21% |
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