L. R. pumpkin pancakes

Name: L. R. pumpkin pancakes Recipe
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 14
Ingredients: 1 1/2 cups whole wheat flour; 1 T. sugar; 1 T. baking powder; 1/2 tsp. bakiong soda; 3/4 tsp. salt; 3/4 tsp. cinnamon; 3 eggs; 1 1/2 cups buttermilk; 1 cup cooked pumpkin; 2 T. oil; 1 1/2 T butter

(2)

Minutes to Prepare: 6
Minutes to Cook: 20

Number of Servings: 14

Ingredients

1 1/2 cups whole wheat flour1 T. sugar1 T. baking powder1/2 tsp. bakiong soda3/4 tsp. salt 3/4 tsp. cinnamon 3 eggs1 1/2 cups buttermilk1 cup cooked pumpkin2 T. oil1 1/2 T butter

Directions

In a small bowl, combine all dry ingredients. In a large bowl, combine eggs, buttermilk, pumpkin and oil. Whisk until smooth. Add dry ingredients and gently mix with whisk. Do not beat. Drop by 1/4 cupfuls onto lightly greased hot griddle. Bake until bubbles form. Flip pancakes and bake until second side is golden. Lightly butter pancakes while second side is baking. Keep in a warm oven while baking remaining batter. Yield: about 14 4 inch pacakes.

Number of Servings: 14

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 106.3
Total Fat: 4.8 g
Cholesterol: 48.7 mg
Sodium: 337.3 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.8 g
Protein: 4.1 g

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Member Reviews

ALILDUCKLING
These are good - I like the whole wheat flour and the buttermilk (I used lowfat). I would probably change the eggs for lower cholesterol. Used Splenda and might add more, and use some other pumpkiny spices. We love pumpkin anything, so enjoyed trying your recipe. Thanks. - 7/2/12
AUBREYJO
I had to add another 3/4 cup of flour... it was way too thin, but it tasted good enough once I fixed it! The problem might be that I used pumpkin I pureed from a fresh one... it was super juicy, so that could account for the need for more flour. Next time I will strain my pumpkin. :) - 11/16/08