Pumpkin Pancakes with Pumpkin Butter
The best pumpkin butter pancakes are light, fluffy, nutritious and delicious. Serve with REAL maple syrup.
Ingredients
- 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 ½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- 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 ⅓ 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.
Notes
If you can't find the citrus oil then substitute 2 tablespoons of vegetable oil and 2 teaspoons of orange zest. You can also remove 2 tablespoons of the buttermilk and add two tablespoons of fresh orange juice.
Nutrition
Calories: 246kcalCarbohydrates: 42gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 23mgSodium: 632mgPotassium: 225mgFiber: 4gSugar: 10gVitamin A: 2.879IUVitamin C: 2mgCalcium: 169mgIron: 2mg
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