A fantastic fall breakfast. These pancakes are light and fluffy with the wonderful essence of pumpkin pie.

Pumpkin Spice Pancakes

  • 1 1/4 cup (s) All Purpose Flour
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon table Salt
  • 1 1/4 cup (s) Low-Fat Buttermilk
  • 1 cup (s) canned Pumpkin (do not use pumpkin pie filling)
  • 2 large Egg(s)
  • 3 tablespoons packed Brown Sugar (dark variety)
  • 1 tablespoon Unsalted Butter (melted)
  • 3 spray(s) Cooking Spray
  • 2 teaspoons Powdered Sugar
step-by-step directions
step-by-step directions
  • 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.
  • Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 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; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
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