Easy Pumpkin Sour Cream Pancakes
With our favorite fall ingredient, these pancakes are a delicious way to start your day.
Servings: 4 people
Calories: 341kcal
Ingredients
Dry Ingredients
- 2 cups flour we used white whole-wheat
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 3 tablespoons coconut sugar
Wet Ingredients
- 1 egg lightly whipped
- 2 tablespoons coconut oil unrefined, melted
- 1 teaspoon vanilla extract
- 1 cup sour cream low-fat, optional Greek yogurt
- 1/2 cup milk
- 2 tablespoons lemon juice freshly squeezed
- 1 cup pumpkin puree unsweetened, not pumpkin pie filling
Instructions
- In a large bowl, whisk together all of the dry ingredients. In another bowl, whisk together all of the wet ingredients. Whisk together dry and wet ingredients in a medium mixing bowl. The mixture should be the consistency of a thin pancake batter.
- Lightly coat a large skillet or griddle with nonstick cooking or oil. Turn to medium heat. Add 1/4 cup of pancake mix. Smooth into rounds with the back of a ladle or spoon.
- Allow the pancakes to cook for about 3 to 4 minutes until bubbles form on the surface and they are golden on the bottom, and easy to flip. Cook for an additional 3 minutes, or until golden on the bottom. Place on a plate when done and cover with a towel while the other pancakes are cooking.
- Serve with a dollop of sour cream or Greek yogurt, if desired, and/or with pure maple syrup. Enjoy!
Nutrition
Serving: 3pancakes | Calories: 341kcal | Carbohydrates: 54g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1123mg | Fiber: 7g | Sugar: 16g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13