Pumpkin Pancakes

By LHPollack

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.