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Pumpkin Spice Pancakes

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Pumpkin Spice Pancakes

 

Yield

4 servings

Prep

5 min

Cook

5 min

Ready

10 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups self-rising flour
1 teaspoon pumpkin pie spice
1 ½ cups milk
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1 teaspoon vanilla extract
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2 large eggs
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½ cup canned pumpkin purée
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cup butter, unsalted
melted
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Ingredients

Amount Measure Ingredient Features
473 ml self-rising flour
5 ml pumpkin pie spice
355 ml milk
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5 ml vanilla extract
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2 large eggs
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118 ml canned pumpkin purée
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79 ml butter, unsalted
melted
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Directions

Heat skillet to 375℉ (190℃).

Grease lightly with oil.

In medium bowl, combine all ingredients; stir just until all ingredients are moistened.

For each pancake, pour ¼ cup batter into hot skillet.

Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on surface.

Continue to cook another minute or until golden brown.

Serve with syrup.



* not incl. in nutrient facts Arrow up button

Comments


LouAnn

Made these this morning....yummy! Served with Maple syrup and walnuts. Bet some whipped cream would be nice.

 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 45241% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 870mg 36%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 10%
Sugars g
Protein 26g
Vitamin A 111% Vitamin C 3%
Calcium 35% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 
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