39 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 2 star values: 5
  • 1 star values: 4
  • 3 star values: 2
  • 0 star values: 2

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

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Ingredients

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).

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  • 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

209 calories, (2 g saturated fat, 3 g polyunsaturated fat, 1 g monounsaturated fat), 51 mg cholesterol, 519 mg sodium, 32 g carbohydrates, 1 g fiber, 7 g sugar, 7 g protein.

Reviews (3)

Most helpful positive review

Rating: 5 stars
10/31/2017
Absolutely delish. Must try. Love it!

Most helpful critical review

Rating: Unrated
12/10/2017
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.
39 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 2 star values: 5
  • 1 star values: 4
  • 3 star values: 2
  • 0 star values: 2
Rating: 5 stars
10/31/2017
Absolutely delish. Must try. Love it!
Rating: Unrated
12/10/2017
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.
Rating: Unrated
11/23/2013
Heck yeah! Delicious! I wouldn't change a thing about this recipe.
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