Pumpkin Pie Pancakes
These cozy Pumpkin Pie Spiced Pancakes are the perfect way to start your day or to enjoy as a breakfast-for-dinner treat! You can also make a big batch and freeze extras in individual portions for a fast breakfast anytime. Just pop in the toaster oven to warm. WW 7 SP on Green and 6 SP on Blue and Purple plans.
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Ingredients
Adjust Servings
1 1/4 cup all-purpose flour or Gluten Free 1:1 flour | |
1 1/2 teaspoon baking soda | |
1 1/2 teaspoon pumpkin pie spice | |
1/2 teaspoon ground cinnamon | |
1/2 teaspoon table salt | |
1 1/4 cups buttermilk or plain yogurt | |
1 cup canned pumpkin do not use pumpkin pie filling | |
2 large uncooked large eggs | |
3 tablespoons packed dark brown sugar | |
1 tablespoon unsalted butter melted | |
cooking spray |
Nutritional Information
202kcal
Calories
32g
Carbohydrates
7g
Protein
5g
Fat
3g
Saturated Fat
65mg
Cholesterol
545mg
Sodium
208mg
Potassium
2g
Fiber
10g
Sugar
6575IU
Vitamin A
2mg
Vitamin C
89mg
Calcium
2mg
Iron
Directions
1.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.
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2.
Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).
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3.
Yields 2 pancakes per serving.
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