Pumpkin Pancakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 322.9
- Total Fat: 11.3 g
- Cholesterol: 31.0 mg
- Sodium: 594.8 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 6.8 g
- Protein: 6.5 g
View full nutritional breakdown of Pumpkin Pancakes calories by ingredient
Introduction
Yield: Serves 6 (makes 12-18 pancakes, with 2-3 pancakes per person)Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes
Difficulty Rating: Easy
Add fall flavor – and vitamin A – to breakfast with these simple pumpkin pancakes, which are made perfect when paired with pure maple syrup. Yield: Serves 6 (makes 12-18 pancakes, with 2-3 pancakes per person)
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes
Difficulty Rating: Easy
Add fall flavor – and vitamin A – to breakfast with these simple pumpkin pancakes, which are made perfect when paired with pure maple syrup.
Number of Servings: 6
Ingredients
-
3 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
Maple syrup, if desired
Tips
These pancakes are perfect with butter and maple syrup, but another variation to sweeten this fall breakfast treat is to add chocolate chips to the batter just before pouring into the cast iron skillet.
Directions
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
Add dry mixture to the pumpkin mixture, stirring just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides, flipping first side when bubbles form, and serve hot.
Serving Size: Serves 6 (makes 12-18 pancakes, with 2-3 pancakes per person)
Number of Servings: 6
Recipe submitted by SparkPeople user IAMMYBFF.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
Add dry mixture to the pumpkin mixture, stirring just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides, flipping first side when bubbles form, and serve hot.
Serving Size: Serves 6 (makes 12-18 pancakes, with 2-3 pancakes per person)
Number of Servings: 6
Recipe submitted by SparkPeople user IAMMYBFF.