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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; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 24 mg cholesterol; 111 mg sodium. 62 mg potassium; 11 g carbohydrates; 0 g fiber; 2 g sugar; 2 g protein; 0 g trans fatty acid; 1118 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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