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Pumpkin Pancakes

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Pumpkin Pancakes

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each eggs
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1 cup milk
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½ cup pumpkin
cooked
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¾ cup unbleached all-purpose flour
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¾ cup whole-wheat flour
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2 teaspoons baking powder
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1 tablespoon sugar
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¼ teaspoon cinnamon
ground
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teaspoon nutmeg
ground
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teaspoon ginger
ground
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2 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
1 each eggs
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237 ml milk
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118 ml pumpkin
cooked
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177 ml unbleached all-purpose flour
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177 ml whole-wheat flour
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1E+1 ml baking powder
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15 ml sugar
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1.3 ml cinnamon
ground
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0.6 ml nutmeg
ground
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0.6 ml ginger
ground
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3E+1 ml vegetable oil
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Directions

Combine all the ingredients in a mixing bowl and stir just until blended.

Pour the batter onto a hot griddle that has been lightly oiled.

Flip the pancakes over when bubbles break around the edges.



* not incl. in nutrient facts Arrow up button

Comments


lynn in ma

I use light brown sugar instead of white and add a few chopped walnuts to the batter.

heidi

I used flax in place of egg and substituted rye flour and rice flour, added some xanthan gum, used vanilla almond milk, and it turned out!! :) a bit thick and chewier than the picture, but good to me!!

 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 19130% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 30mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 66% Vitamin C 2%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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