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Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 3 eggs, lightly beaten
- 3/4 cup canned pumpkin
- 1/4 cup cooking oil
Directions
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 KitchenTest Kitchen Tip:
- For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Nutrition Facts
(Pumpkin Pancakes)
- cal. (kcal) 128,
- Fat, total (g) 5,
- chol. (mg) 42,
- sat. fat (g) 1,
- carb. (g) 17,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 4,
- pro. (g) 4,
- vit. A (IU) 1846,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 167,
- Potassium (mg) 102,
- calcium (mg) 111,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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