Homemade Pumpkin Pancakes - 2 (4") Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 1/2 cups white whole-wheat flour (see Tips)2 teaspoons baking powder1/2 teaspoon pumpkin pie spice1/4 teaspoon baking soda1/4 teaspoon salt1 large egg1 1/2 cups buttermilk (see Tips)1 cup pumpkin puree1/4 cup toasted chopped pecans (see Tips)2 tablespoons canola oil1 tablespoon sugar1 teaspoon vanilla extract
1.) Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist over mixing—it will make the pancakes tough.
2.) Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
3.) Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
2.) Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
3.) Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Nutritional Info Amount Per Serving
- Calories: 196.1
- Total Fat: 7.4 g
- Cholesterol: 24.5 mg
- Sodium: 329.2 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.1 g
- Protein: 7.4 g
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