Ingredients
- - 2 teaspoons baking powder
- - 1 teaspoon baking soda
- - 1 teaspoon ground cinnamon
- - 1/2 teaspoon ground nutmeg
- - 1/2 teaspoon salt
- - 1 1/2-2 cups buttermilk
- - 1 cup pumpkin puree
- - 1 egg plus 1 egg white
- - 2 tablespoons vegetable oil
- - 2 cups all-purpose flour
- - 3 tablespoons brown sugar
- - 3/4 or 1 Cup of White Chocolate Chips
- - Whipped Butter
Recipe Description
These moist and fluffy buttermilk pancakes are amazing. I was more than excited to make my first batch of buttermilk pancakes that cool crisp morning. Since Fall is in the air I decided why not throw in some delicious pumpkin puree and some white chocolate chips for the kids. WALAH! It was a success and every pancake was eating that morning. Which is a lot for this crew of kids, since most days it’s a struggle to finish the big batches of food I make. Dare I blame it on my growing boys? Or is it maybe because I ate them all? Who knows we won’t speculate at this point.
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