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Pumpkin Puff Pancakes

Pumpkin Puff Pancakes

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Submitted by JOYETTE

Pumpkin Puff Pancakes recipe

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 2
LARGE LARGE EGGS
1 237
CUP ML MILK
½ 118
CUP ML PUMPKIN
cooked, canned is easier
1 ¾ 414
2 3E+1
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML GINGER
¼ 59
CUP ML VEGETABLE OIL

Directions

Beat eggs in a small mixer bowl on high speed for 5 minutes or until thick and lemon-colored.

Stir in remaining ingredients.

Pour batter by Tbsps. onto medium-hot griddle.

Bake until puffed and bubbles begin to break.

Turn and bake other side until golden brown.

Makes about five dozen 2 inch pancakes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 14 75% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 4mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 
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