Ingredients
8
8 servings
- •1 cup all-purpose flour
- •2 tablespoons white sugar
- •1 tablespoon pumpkin pie spice
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •1 cup buttermilk
- •0.5 cup canned pumpkin
- •0.25 cup canola oil
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 serving nonstick cooking spray
Instructions
- Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
- Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
- Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.
Nutritional Facts
Per 8 servings
- Calories: 171
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 1g
- Protein: 5g
- Sugar: 5g
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