pumpkin pancakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of pumpkin pancakes calories by ingredient
Number of Servings: 6
Ingredients
-
Directions
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the
flour, brown sugar, baking powder,
salt, cinnamon, nutmeg, ginger and
cloves; set aside.
3. In a medium bowl, whisk together
the milk, pumpkin, egg, vegetable oil
and vanilla extract. Pour the wet ingredients
over the flour mixture and
whisk gently until completely combined.
Set aside for 5 minutes.
4. Once the griddle comes to temperature,
drizzle with vegetable oil and
wipe off excess with a paper towel.
5. Ladle .-cup of the batter onto the
griddle for each pancake. Cook for 2
to 3 minutes, or until the edges are set
and the bubbles around the edges are
open and set. Flip and cook on the
second side for an additional 2
minutes, or until golden brown. Serve
immediately. Leftover pancakes can
be frozen for up to 1 month.
Directions
Directions
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the
flour, brown sugar, baking powder,
salt, cinnamon, nutmeg, ginger and
cloves; set aside.
3. In a medium bowl, whisk together
the milk, pumpkin, egg, vegetable oil
and vanilla extract. Pour the wet ingredients
over the flour mixture and
whisk gently until completely combined.
Set aside for 5 minutes.
4. Once the griddle comes to temperature,
drizzle with vegetable oil and
wipe off excess with a paper towel.
5. Ladle .-cup of the batter onto the
griddle for each pancake. Cook for 2
to 3 minutes, or until the edges are set
and the bubbles around the edges are
open and set. Flip and cook on the
second side for an additional 2
minutes, or until golden brown. Serve
immediately. Leftover pancakes can
be frozen for up to 1 month.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ALEJNDRRM.
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the
flour, brown sugar, baking powder,
salt, cinnamon, nutmeg, ginger and
cloves; set aside.
3. In a medium bowl, whisk together
the milk, pumpkin, egg, vegetable oil
and vanilla extract. Pour the wet ingredients
over the flour mixture and
whisk gently until completely combined.
Set aside for 5 minutes.
4. Once the griddle comes to temperature,
drizzle with vegetable oil and
wipe off excess with a paper towel.
5. Ladle .-cup of the batter onto the
griddle for each pancake. Cook for 2
to 3 minutes, or until the edges are set
and the bubbles around the edges are
open and set. Flip and cook on the
second side for an additional 2
minutes, or until golden brown. Serve
immediately. Leftover pancakes can
be frozen for up to 1 month.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ALEJNDRRM.