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Recipe Summary

prep:
15 mins
cook:
3 mins per batch
Yield:
12 to 14 3-inch pancakes
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Ingredients

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Directions

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  • In a large bowl combine the flour, sugar, baking powder, and baking soda. Add egg, buttermilk, pumpkin, and melted butter; whisk to combine.

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  • Heat a nonstick skillet over medium-high heat. Add 1 teaspoon unsalted butter; swirl pan to coat. Spoon heaping tablespoons of batter 2 inches apart into skillet. Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium.

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  • Repeat with remaining batter and unsalted butter. Serve warm with syrup and raspberries.

Quick and Easy Pumpkin Pancakes:

Prepare as above, except whisk together 1 cup buttermilk pancake mix, 2/3 cup lowfat milk, and 1/3 cup canned pumpkin. Makes 8 3-inch pancakes.

Nutrition Facts

76 calories; total fat 3g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 24mg; sodium 111mg; potassium 62mg; carbohydrates 11g; fiberg; sugar 2g; protein 2g; trans fatty acidg; vitamin a 1118IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

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