Cook time: 3 minsYield: 16 pancakes
Ingredients:
1 Cup All Purpose Flour
½ cup canned Pumpkin Puree
1 cup buttermilk (or milk)
2 TBS Sugar
2 large eggs
¼ cup Canola Oil
1 tsp Vanilla Extract
1 tsp baking powder
1 tsp baking soda
1 TBS pumpkin pie spice
½ tsp salt
Non stick cooking spray
Directions:
Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.
Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.
Pour batter by scant 1/3 cupfuls into skillet, working in batches. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.
Serve warm with syrup.
2 large eggs
¼ cup Canola Oil
1 tsp Vanilla Extract
1 tsp baking powder
1 tsp baking soda
1 TBS pumpkin pie spice
½ tsp salt
Non stick cooking spray
Directions:
Whisk flour, baking powder, baking soda, pumpkin pie spice, salt and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.
Spray a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.
Pour batter by scant 1/3 cupfuls into skillet, working in batches. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying skillet with no-stick cooking spray between batches as needed.
Serve warm with syrup.
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