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Pumpkin Pancakes

Pumpkin Pancakes Pumpkin Pancakes

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













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


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


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

Add review




lynn in ma

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

over 11 years ago


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!!

about 11 years ago

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 19130% of calories 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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