The best pumpkin butter pancakes are light, fluffy, nutritious and delicious. Serve with REAL maple syrup.

Scale

2 cups low fat buttermilk

1 cup pumpkin butter

1 large egg

2 tablespoons orange infused olive oil

1 ½ teaspoons pure vanilla extract

1 ½ cups all-purpose flour

½ cup whole grain flour

¼ cup firmly packed light brown sugar

1 tablespoon dry milk powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

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In a medium bowl, whisk together buttermilk, pumpkin butter, egg, oil and vanilla.
In a large bowl, combine both flours, brown sugar, milk powder, baking powder, baking soda and salt.
Stir dry ingredients into the pumpkin mixture until just combined.
Heat a lightly oiled or buttered griddle or nonstick frying pan over medium high heat.
Pour or ladle the batter onto the griddle, using approximately 1/3 cup for each pancake.
Cook until surface of pancakes have some bubbles and edges appear dry, about 1 to 2 minutes.
Using a thin spatula, flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
Repeat with remaining batter adjusting heat as needed.
Serve with warm REAL maple syrup.