Pumpkin Pancakes

Pumpkin added to flapjack batter makes it extra tasty. Add a bit of cinnamon for a boost of flavor to these breakfast pancakes.

38 users rated this recipe an average rating of 3.5
  • Yields: 16 pancakes
  • Prep: 15 mins
  • Bake: 2 mins to 4 mins
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Pumpkin Pancakes
tablespoons packed brown sugar
tablespoon baking powder
teaspoon salt
1 3/4
cups milk
eggs, lightly beaten
cup canned pumpkin
cup cooking oil
  1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
  2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.
From the Test Kitchen
Test Kitchen Tip:

For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.

Nutrition Facts (Pumpkin Pancakes)
    Per serving:
  • 128 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 42 mg chol.,
  • 167 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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