Pumpkin spice pancakes
7
Points®
Temps total: 34 min • Préparation: 10 min • Cuisson: 24 min • Portions: 6 • Difficulté: Facile
A fantastic fall breakfast. These pancakes are light and fluffy with the wonderful essence of pumpkin pie.
Ingrédients
All-purpose flour
1¼ cup(s)
Baking soda
1½ tsp(s)
Pumpkin pie spice
1½ tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
½ tsp(s)
1% low-fat buttermilk
1¼ cup(s)
Canned pumpkin
1 cup(s), do not use pumpkin pie filling
Egg
2 large
Packed brown sugar
3 tbsp(s), dark variety
Unsalted butter
1 tbsp(s), melted
Powdered sugar (confectioner's)
2 tsp(s)
Instructions
1
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.
2
Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
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