Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup milk
- ½ cup pumpkin puree
- 1 egg, beaten
- 1 tablespoon vegetable oil
Directions
Step 1
Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
Step 2
Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
Step 3
Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Recipe Tip
You can use white or brown sugar in this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 282 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat2g | 9% |
Cholesterol51mg | 17% |
Sodium361mg | 16% |
Total Carbohydrate49g | 18% |
Dietary Fiber2g | 8% |
Total Sugars17g | |
Protein8g | |
Vitamin C1mg | 7% |
Calcium230mg | 18% |
Iron3mg | 16% |
Potassium216mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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