Pumpkin Cakes

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 74.3
  • Total Fat: 0.7 g
  • Cholesterol: 16.0 mg
  • Sodium: 198.9 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Cakes calories by ingredient
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Accidental new recipe when I didn't have the applesauce for my usual pancakes. Accidental new recipe when I didn't have the applesauce for my usual pancakes.
Number of Servings: 24


    1 cup All-purpose flour
    1 1/2 cup whole wheat flour
    4 tsp Baking Powder
    4 tbsp Granulated Sugar
    2 tbsp brown sugar
    1 tsp Salt
    2 large eggs
    2 2/3 cups skim milk
    1 tsp pumpkin pie spice
    6 tbsp pumpkin puree


1. Combine dry ingredients first in large mixing bowl. Then add in wet ingredients and whisk together until smooth.

2. Heat griddle or frying pan, when hot spray with oil or nonstick spray.

3. Spoon in batter about 1/4 cup at a time. Pancakes come out about 4-5 inches in diameter.

4. Let cook until bubbly across the whole top and slightly dry around the edges. Flip and cook on other side until both sides are golden brown.

5. Serve with desired toppings.

NOTE: This is a double batch, I make them and freeze the leftovers between layers of wax paper. You can reheat them easily in a toaster, toaster oven or microwave.

Number of Servings: 24

Recipe submitted by SparkPeople user OAKBORN.

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