Light and Healthy Buttermilk Pumpkin Pancakes
Here’s a light and fluffy buttermilk pumpkin pancake just in time for the fall season. You can whip these up in 30 minutes or less.
Ingredients
2 cups unbleached all-purpose flour Or 1½ cups unbleached all-purpose flour plus ½ cup whole wheat flour1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 ½ teaspoons pumpkin pie spice or
1 teaspoon ground allspice, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger
2 cups low-fat buttermilk
2 large eggs
1 cup solid-pack pumpkin puree
¼ cup dark brown sugar
1 teaspoon pure vanilla extract
Non-propellant cooking spray
Directions
1. Whisk flour, baking soda, baking powder, pumpkin pie spice or spices and salt together in a medium bowl.
2. In a separate bowl, whisk the buttermilk together with the eggs, pumpkin, brown sugar, and vanilla until evenly combined.
3. Add the wet ingredients to the dry ingredients and stir gently until combined. A few small lumps are fine; avoid overmixing.
4. Lightly spray a nonstick skillet or griddle with non-aerosol cooking spray and preheat over medium-high heat. Pumpkin pancakes can brown before the centers cook, so lower the heat to medium if needed.
5. Pour about 1/3 cup of batter onto the skillet or griddle for each pancake, spreading gently, if needed. Cook until the edges look set, bubbles appear, and the underside is golden. Flip carefully and cook until the second side is golden and the center is cooked through. Do not press the pancakes flat while cooking.
6. Repeat with the remaining batter, lightly recoating the skillet or griddle as needed.
Cook’s Note: Do not over mix the pancake batter. Over mixing the batter will cause the pancakes to be dense instead of fluffy.
Serving Suggestions: If desired, serve these pancakes with light or regular maple syrup, light or regular butter, 1 to 2 large eggs and 2 to 4 ounces of lean, lower sodium ham. Eggs, ham, syrup, and butter are not included in the nutritional information.