Pumpkin Pancakes
Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
pumpkin
cooked |
|
| ¾ | cup |
unbleached all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
pumpkin
cooked |
|
| 177 | ml |
unbleached all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
ginger
ground |
|
| 3E+1 | ml |
vegetable oil
|
|
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.
