1. whisk together the all-purpose flow and whole-wheat flour, brown sugar, baking powdler, baking soda, pumpkin pie spice and salt in a medium bowl. whisk the buttermilk, pumpkin, butter and egg in another bowl until blended. add the flour mixture to the buttermilk miixture, stirring just until blended.
2. Spray a large nonstick skillet or griddle with nonstick spray and set over medium heat. when a drop of water sizzles on it, pour the batter onto the skillet by scant 1/4 cupfulls. cook just until bubbles begin to appear at the edges of the pancakes, 2-3 minutes. flip and cook until golden brown, 2-3 minutes longer. repeat with the remaining batter, making a total of 8 pancakes. serve with the maple syrup.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 96.7mg||30 %|
|Sodium 276.5mg||10 %|
|Potassium 232.9mg||6 %|
|Total Carbohydrate 42.5g||12 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 39.1g|
|Protein 6.4g||9 %|
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Calories per serving: 346
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