Pumpkin Pancakes
Pumpkin butter adds a sweet and spicy flavor (and a boost of moisture) to these classic buttermilk pancakes.
Nutrition Information
- Calories: 160 kcal
- Carbohydrates: 23g
- Protein: 15g
- Potassium: 415mg
- Fiber: 4g
- Sugar: 3g
Ingredients:
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1 1/4 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon kosher salt
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1/2 cup pumpkin butter, plus more for serving
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1 1/2 cups buttermilk
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3 tablespoons granulated sugar
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1 tablespoon melted unsalted butter, plus more for greasing
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2 large eggs
Instructions:
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In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the pumpkin butter with the buttermilk, sugar, 1 tablespoon melted butter, and eggs. Combine the flour mixture with the pumpkin mixture.
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Heat a buttered griddle or nonstick skillet over moderately low heat. Ladle 1/3 cup batter per pancake onto the prepared griddle and cook until bubbles appear on surface and flip, cooking 5 to 8 minutes total. Repeat with remaining batter. Serve with pumpkin butter.
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