These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
Ingredients:
- 10 large eggs
- 6.67 Tbsp granulated sugar
- 50 oz pumpkin puree (I used Libby's 100% Pure Pumpkin)
- 2.5 cup low-fat buttermilk or kefir*
- 0.83 tsp salt
- 4.17 cups all-purpose flour
- 3.33 Tbsp baking powder
- 3.33 tsp ground cinnamon
- Extra light olive oil to sautee (or coconut oil or butter)
Instructions:
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Whisk in pumpkin puree, buttermilk, and salt.
- In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.
- Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed. Serve warm with maple syrup.
- Enjoy!