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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Pumpkin Pancakes
Directions
- 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).
- 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 ,
- 6 g fat
- (2 g sat. fat ,
- 3 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 51 mg chol. ,
- 519 mg sodium ,
- 32 g carb. ,
- 1 g fiber ,
- 7 g sugar ,
- 7 g pro.
How To Video
Recipe Collections
Reviews (3)
ALR10051676DW
176 Days Ago
Absolutely delish. Must try. Love it!
re89506
136 Days Ago
Used all whole wheat flour and added milk to get right consistency. Could boost spice quantities by 50%. If you like lemon, nothing better on these than lemon curd. Could also use a whole can of pumpkin and reduce other liquid, as pancake recipes are pretty forgiving.
Adrienne
1614 Days Ago
Heck yeah! Delicious! I wouldn't change a thing about this recipe.