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Pumpkin Pancakes

Yield: 16 pancakes
Prep 15 mins Bake 2 mins to 4 mins
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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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