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Ingredients

1 cup all-purpose flour 2 tablespoons white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup buttermilk ½ cup canned pumpkin ¼ cup canola oil 2 large eggs 1 teaspoon vanilla extract 1 serving nonstick cooking spray

Nutrition Info

170.9 calories carbohydrate: 18.5 g cholesterol: 47.7 mg fat: 8.9 g fiber: 1.2 g protein: 4.5 g saturatedFat: 1.1 g servingSize: - sodium: 414.7 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.

16 pancakes

These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.