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Pumpkin Spice Pancakes

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Trans-fat Free, Good source of fiber


2 cups self-rising flour
1 teaspoon pumpkin pie spice
1 ½ cups milk
1 teaspoon vanilla extract
2 large eggs
½ cup canne pumpkin purée
cup butter, unsalted


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

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Concord, United States
 over 8 years ago

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% of calories 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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