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Ingredients
- 1 cup whole or whole white wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, lightly beaten
- 1 cup buttermilk (or 1 Tbsp. lemon juice with enough milk to make a cup; let stand 5 min.)
- 1/3 cup canned pumpkin
- 1 tablespoon unsalted butter, melted
- 1 tablespoon unsalted butter
- Maple syrup
- Fresh raspberries
Preparation
Step 1
1. In a large bowl combine the flour, sugar, baking powder, and baking soda. Add egg, buttermilk, pumpkin, and melted butter; whisk to combine.
2. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon unsalted butter; swirl pan to coat. Spoon heaping tablespoons of batter 2 inches apart into skillet. Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium.
3. Repeat with remaining batter and unsalted butter. Serve warm with syrup and raspberries.