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Pumpkin Pancakes

Prep 10 mins Cooking 15 mins Serves 16

Pumpkin Pancakes
Vegetarian

Ingredients

  • 2 Born Free Eggs
  • 1 1/2 cups low-fat buttermilk
  • 1 1/3 cups pure pumpkin
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Nutrition

Calories
116
Fat
3g
Saturated Fat
1g
Cholestorol
23mg
Sodium
293mg
Total Carbohydrate
19g
Dietary Fiber
1g
Protein
3g

Preparation

  1. In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Blend well and set aside.
  2. In another large bowl, whisk pumpkin, eggs, buttermilk, canola oil, and vanilla extract until well well mixed; slowly add dry ingredients and beat well.
  3. Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.
  4. Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute.
  5. Repeat until all batter is used.
  6. Top with butter and maple syrup, or with fresh whipped cream.