Pumpkin Pancakes

Pumpkin Pancakes Enlarge Image
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21 users rated this recipe an average rating of 4.0
Makes:
8 servings
Serving Size:
2 pancakes
Yields:
8 servings (16 pancakes)
Prep:
15 mins
Cook:
2 mins per batch
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Pumpkin Pancakes

Ingredients
2
tablespoons packed brown sugar
1
tablespoon baking powder
1
teaspoon salt
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground ginger
1 3/4
cups milk
1/2
cup canned pumpkin
2
eggs
2
tablespoons vegetable oil
 
Maple syrup, chopped nuts, and/or pepitas (optional)

Directions

  1. In a large bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a small bowl stir together milk, pumpkin, eggs, and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
  2. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with maple syrup and/or nuts.

Nutrition Facts

(Pumpkin Pancakes)
    Per serving:
  • 209 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 51 mg chol.,
  • 519 mg sodium,
  • 32 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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