Name: Pumpkin Buttermilk Pancakes
Ingredients: 2 eggs; 2 cups all-purpose flour; canola oil; 1 tsp cinnamon; 1/4 tsp ground cloves; 1 cup canned pumpkin; 1 tsp salt; 1 tsp baking powder; 2 tbsp sugar; 1.5 cups buttermilk; 4 tbsp butter; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/2 tsp baking soda

Pumpkin Pancakes

What ingredients do I need to make Pumpkin Pancakes?

Can I use fresh pumpkin instead of canned pumpkin puree?

How can I make my pumpkin pancakes fluffier?

Can I make pumpkin pancakes ahead of time?

What toppings go well with pumpkin pancakes?

These pumpkin buttermilk pancakes have the best flavors of autumn. If you love pumpkin, try this recipe for your next breakfast!

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

gram

eggs

Flour & Meal

all purpose flour

Oils

milliliter

canola oil

Seasonings

ground cinnamon

ground clove

Canned Vegetables

pumpkin puree

salt

Rising Agents

baking powder

Sugars & Sweeteners

sugar

buttermilk

Butter & Margarine

butter

ground ginger

ground nutmeg

baking soda

Cholesterol

Trans fatty acids

Saturated Fat

Vitamin C

Vitamins

Vitamin K

Copper

Minerals

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Lycopene

Vitamin B6

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Folic Acid (B9)

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Vitamin D

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

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Pumpkin Buttermilk Pancakes

Dairy

Baking Goods

Produce

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Pumpkin Buttermilk Pancakes

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