Pumpkin Pecan Buttermilk Pancakes
These Pumpkin Pecan Buttermilk Pancakes are the perfect fall breakfast! They're light, fluffy, and full of cozy cinnamon.
Servings 8 servings
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons Stevia In The Raw® Bakers Bag
- 1 1/2 tablespoons granulated sugar
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 cup coarsely chopped pecans
- 1 tablespoon powdered sugar for dusting
- 1/2 cup pure maple syrup
In no particular order, place flour, baking soda, salt, Stevia In The Raw®, sugar, pumpkin puree, buttermilk, egg, cinnamon and pecans into a large bowl. Mix until well combined.
Heat a large skillet over medium heat. Spoon about 1/4 cup pancake batter into hot pan forming a round. Cook both sides until cooked through and browned. Remove and continue until all batter is used.
Dust pancakes with powdered sugar and serve with pure maple syrup.
Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 252mg | Potassium: 171mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2467IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg