Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 extra-large egg
  • 2 tablespoons melted butter
  • 1 cup cooked pumpkin puree
  • 1 cup buttermilk
  • Warm maple syrup
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      294 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 9 grams protein; 69 milligrams cholesterol; 522 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Mix the flours, baking powder, salt, sugar and cinnamon together in a bowl. Beat the egg, melted butter and pumpkin together and add them along with the buttermilk to make a batter that is a little thicker than the buttermilk. Add more buttermilk if necessary.
  2. Heat a large skillet or griddle and brush with butter or cooking oil. When the surface is very hot, fry the pancakes, a few at a time, turning them as they brown on one side to brown on the other.
  3. Serve with warm maple syrup.

40 minutes

Dining and Cooking