Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 4 large eggs + 1 egg yolk
- 1 cup buttermilk
- 7 teaspoons sugar
- 15 ounces pumpkin puree
Instructions
- Combine dry ingredients in a mixing bowl and whisk together.
- In another bowl, whisk eggs, buttermilk, sugar, and pumpkin until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Preheat skillet over medium-low heat and spray with baking spray.
- Pour batter into skillet and cook until bubbles form, then flip and cook until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh pumpkin puree for the best flavor.
Be cautious with skillet heat for even cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 7
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 70