Pumpkin Buttermilk Pancakes Recipe Video
Ingredients
| Pancake mix | 2 Cup (32 tbs) (Dry Boxed) | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Canned pumpkin | 4⁄5 Cup (12 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Egg | 1 | |
| Buttermilk | 4⁄5 Cup (12 tbs) | |
| Powdered sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1157 Calories from Fat 144
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 239 mg79.7%
Sodium 2669.9 mg111.2%
Total Carbohydrates 216 g72.1%
Dietary Fiber 12.2 g48.7%
Sugars 54.1 g
Protein 43 g85.5%
Vitamin A 577% Vitamin C 13%
Calcium 92.6% Iron 51%
*Based on a 2000 Calorie diet
Directions
1) Spray non-stick cooking spray onto griddle or frying pan and preheat on medium high heat.
2) In a large bowl, mix dry pancake mix and water until well blended. Add pumpkin and cinnamon and continue to mix until thoroughly blended. If mix is a little too thick add water, one
tablespoon at a time. If mix is too thin, add dry pancake mix, one tablespoon at a time.
MAKING
3) Pour onto griddle or frying pan to desired size. When mix begins to bubble at the top, flip and continue to cook until golden brown on both sides.
SERVING
4) Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.
Editors Review
Pumpkin Buttermilk Pancakes are quick and easy to make. This serves as a good weekend breakfast. Your family is sure to enjoy it.Chef
