Great Pumpkin Cinnamon Pancakes

By á-2128

Ingredients

• 1 1/2 c all-purpose flour
• 3 T light brown sugar
• 1 t baking soda
• 1 t ground cinnamon
• 1/2 t ground nutmeg
• 1 c canned pumpkin puree
• 1 c lowfat buttermilk
• 3 large eggs
• 1/4 c butter, melted
• Maple Syrup

Details

Servings 5
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Heat large skillet and brush with butter. Heat oven to 300F.

In a large mixing bowl, whisk together flour, brown sugar, baking soda and spices, breaking up any lumps. Set aside.

In a 4-cup measure or medium bowl, whisk together pumpkin puree, buttermilk and eggs until smooth. Pour liquid iinto dry ingredients. Add melted butter and whisk quickly until batter is slightly lumpy. Do not over mix. Srape bowl well.

Drop by large spoonfuls onto hot griddle or skillet. Cook until golden brown. Flip and repeat. Place cooked pancakes onto heatproof plate or cookie sheet in warm oven for 5 minutes. Serve warm with real maple syrup.