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  • 1 Rating

These antioxidant-loaded pancakes are perfect brunch fare. Top this low-fat recipe with a healthful easy-to-make orange syrup.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
8
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Pumpkin Pancakes with Orange Syrup

Ingredients

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Directions

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  • In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.

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  • In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

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  • Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup and, if desired, orange sections. Makes 8 servings.

Nutrition Facts (Pumpkin Pancakes with Orange Syrup)

220 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 1mg; sodium 348mg; potassium 267mg; carbohydrates 39g; fiber 2g; sugar 13g; protein 7g; vitamin a 0RE; vitamin a 6754IU; vitamin c 17mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 172mg; iron 2mg.

Orange Syrup

Ingredients

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Directions

Instructions Checklist
  • In a small saucepan stir together orange juice, honey, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.

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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0