Pumpkin Pancakes

Thanks to canned pumpkin this pancake recipe is perfect for fall mornings. Top with pumpkin seeds for a special touch.

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3.5 by 31 people

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  • Makes: 8 servings
  • Serving Size: 2 pancakes
  • Makes: 8 servings (16 pancakes)
  • Prep: 15 mins
  • Cook: 2 mins per batch

Pumpkin Pancakes

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.
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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

How To Video

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Reviews (1)

31 Ratings
1364 Days Ago
Heck yeah! Delicious! I wouldn't change a thing about this recipe.

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