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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Pancakes

Makes: 8 servings
Serving size: 2 pancakes Yield: 8 servings (16 pancakes)
Prep 15 mins Cook 2 mins  per batch
Pumpkin Pancakes
Ingredients
  • 2  cups  all-purpose flour
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 209,
  • Fat, total (g) 6,
  • chol. (mg) 51,
  • sat. fat (g) 2,
  • carb. (g) 32,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 7,
  • vit. A (IU) 2478,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 519,
  • Potassium (mg) 164,
  • calcium (mg) 192,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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