Pumpkin spice pancakes
Pumpkin pie spice
Canned pumpkin puree
1 cup(s), do not use pumpkin pie filling
2 large egg(s)
Packed brown sugar
3 Tbsp, dark variety
1 Tbsp, melted
Powdered sugar (confectioner's)
- 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.
- Coat a griddle or large skillet 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.