The Perfectly Fluffy Pumpkin Pancake

In an effort to try and use pumpkin in as many recipes as humanly possible before the fall season is over, I give you the perfectly fluffy pumpkin pancake.....YUM!!! 

Not too sweet {not needed with the syrup you'll add}, not too heavy.......just right!

I came up with this out of desperation for pumpkin and a need to feed my family lunch on Sunday. I had several recipes, but each had something I wasn't too sure about so I kinda combined them all and came up with this. They are way better than any I've made in the past. So fluffy.....kinda of like a little dreamy pumpkin cloud that you eat :) {with syrup...lots of syrup}

Perfectly Fluffy Pumpkin Pancakes

2 ½ cups all purpose flour {you could sub out half whole wheat pastry flour}

¼ cup sugar

4 tsp baking powder

1 Tbsp pumpkin pie spice

½ tsp salt

1 tsp baking soda

2/3 cup canned pumpkin puree

4 Tbsp melted butter

2 eggs

2½ cups low-fat buttermilk

In a large bowl combine the flour, sugar, baking powder, spice, salt and soda. Make a well in the center and add your eggs. Use a fork to break up the eggs and then add the pumpkin, butter and buttermilk. Stir just until combined. There will be lumps....let them be, they are good. Use a little oil to grease a  non stick griddle and heat over medium to medium high heat {I use medium}. Use a 1/4 cup of batter for each pancake. Cook about 3 minutes per side. This makes approximately 20 4" pancakes.

Eat

Enjoy

Go check out Friday Food, Foodie Friday, Kimba's DIY day, Tasty Tuesday, Tuesday at the table and Tempt my tummy Tuesday for more great ideas.