Breads

Pumpkin Buttermilk Pancakes

2

When the changing of summer to fall has officially happened, I take that as my cue to break out the pumpkin recipes. And, if there’s not a pumpkin variation available, I make one up as I go along. So far this improvisation has worked deliciously and last night’s pancake recipe modification was no exception. It seems as though pumpkin season is too short for a lover like me, so I have to get my fill between now and Christmas, before all things pumpkin magically go “poof!”

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1 c. all-purpose flour
1 tbsp. sugar
1 tsp. baking power
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 c. buttermilk or sour milk
2 tbsp. cooking oil
For pumpkin variation
8 oz. of mashed pumpkin
1/2 tsp. ea. nutmeg, cinnamon, all-spice, ginger (or substitute with pumpkin pie spice)
1/2 c. chopped pecans (optional)
3/4 c. caramel chips (optional)
Side note: For the non-buttermilk pancakes, use milk instead of buttermilk, omit the baking soda, and use an additional 2 tsp. baking powder.
Combine the flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just...
See the full directions on my site
Nutritions

Calories
1017

Sodium
1008mg
42% DV

Fat
46g
71% DV

Protein
20g
41% DV

Carbs
110g
37% DV

Fiber
10g
42% DV

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