Homemade Pumpkin Pancakes - 2 (4") Pancakes
 Pancakes Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Homemade Pumpkin Pancakes - 2 (4") Pancakes calories by ingredient
Introduction
Recipe from eatingwell.comhttp://www.eatingwel
l.com/recipes/pumpkin_pancakes.html Recipe from eatingwell.com
http://www.eatingwel
l.com/recipes/pumpkin_pancakes.html
Number of Servings: 7
Ingredients
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1 1/2 cups white whole-wheat flour (see Tips)
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk (see Tips)
1 cup pumpkin puree
1/4 cup toasted chopped pecans (see Tips)
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
Tips
Make Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
White whole-wheat flour made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Directions
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.
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