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Pumpkin Pancakes

Pumpkin Pancakes

Nutrition Facts
  • cal. (kcal) 202
Pumpkin Pancakes
  • Makes: 8 servings
  • Serving size: 2
  • Yield: 8 servings (16 pancakes)
  • Prep: 5 mins
  • Cook: 4 mins per batch
  • Serving Size: 2 pancake
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by 2 people
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Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 3/4 cups milk
  • 1/2 cup Libbys Solid Pack Pumpkin
  • 1 egg
  • 2 tablespoons vegetable oil
  • Topping (optional):
    • Maple syrup and chopped nuts

Directions

  1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in large bowl.
  2. Mix together milk, pumpkin, egg and oil in small bowl.
  3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
  4. Heat griddle or skillet over medium heat. Brush lightly with oil. Pour 1/4 cup batter onto griddle for each pancake; flatten slightly with back of spoon to 4- to 5-inch diameter. Cook until bubbles form on surface and begin to burst, 1 to 2 minutes. Flip over; continue cooking 1 to 2 minutes or until golden brown. Repeat with remaining batter. Top with maple syrup and chopped nuts if desired. Makes 8 servings (16 pancakes).

Nutrition Information for Pumpkin Pancakes

Servings Per Recipe: 8
PER SERVING: 202 cal., 6 g total fat (2 g sat. fat), 34 mg chol., 446 mg sodium, 30 g carb. (2 g fiber), 3 g pro.

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