L. R. pumpkin pancakes

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of L. R. pumpkin pancakes calories by ingredient


my favorite pancakes my favorite pancakes
Number of Servings: 14


    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


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.

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    Very Good
    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