Spiced Pumpkin Pancakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 100.6
- Total Fat: 1.8 g
- Cholesterol: 37.6 mg
- Sodium: 169.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.7 g
- Protein: 3.6 g
View full nutritional breakdown of Spiced Pumpkin Pancakes calories by ingredient
Introduction
This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices.You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).
My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!
This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices.
You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).
My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!
Number of Servings: 18
Ingredients
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* 1 cup all-purpose flour
* 1 cup wheat flour
* 6 Tablespoons packed brown sugar
* 1 and 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon salt
* 1 and 2/3 cups buttermilk
* 3/4 cup canned solid pack pumpkin
* 3 large eggs - lightly beaten
* 1 Tablespoon melted butter
Directions
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices.
In a medium bowl, stir together the milk, pumpkin, eggs and melted butter.
Add wet ingredients to dry ingredients and stir until smooth.
Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side.
If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done.
Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.
Makes 15 servings
Number of Servings: 18
Recipe submitted by SparkPeople user INSANKNITTY.
In a medium bowl, stir together the milk, pumpkin, eggs and melted butter.
Add wet ingredients to dry ingredients and stir until smooth.
Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side.
If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done.
Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.
Makes 15 servings
Number of Servings: 18
Recipe submitted by SparkPeople user INSANKNITTY.
Member Ratings For This Recipe
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UUCEEJAY
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SUSANPEI
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AUNTDUCKIE
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ELISABETHS05
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JALEPENOANN
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ELRIDDICK
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NASFKAB
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ROSSYFLOSSY
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CMRKSU12
Made them this morning for my breakfast using fresh roasted pie pumpkin and ate them with REAL maple syrup (a rare treat), and oh my! Out of this world deliciousness! I now have a new favorite pancake! Btw, I made the recipe exactly as stated except using the fresh roasted pumpkin instead of canned - 12/7/20
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MYRNACARRIER
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KEASEB
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BLKRAME
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IMISSOATIE
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KING*GET*FIT
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BOOKWORMKRIS
Thank you for this. I was looking for a pumpkin pancake recipe to get more veggies in my kids, and I wanted one from scratch, this looks delicious! - 9/20/08
Reply from INSANKNITTY (9/23/08)
I hope your kids like them! I love that they are from scratch and include a veggie... and my kids ask for these every time!