Easy Pumpkin Pancakes
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Easy Pumpkin Pancakes
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These pumpkin pancakes are easy to make and turn out light and fluffy, every time. Serve a stack of these delicious pancakes with butter, maple syrup and chopped pecans for the perfect fall breakfast.
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Ingredients
for the pancakes
- 2 cups flour all purpose
- 1 teaspoon baking powder
- 1 tsp baking soda
- 2 teaspoons sugar
- pinch of salt
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 tsp cinnamon
Instructions
- To make the pancakes, combine all the dry ingredients in a bowl and mix well.
- In a separate bowl, combine the pumpkin puree, buttermilk, egg, melted butter and vanilla and whisk together.
- Pour the wet ingredients into the dry then mix well until just combined. A few small lumps are perfectly fine.
- Fry spoonfuls of the batter in a large, non-stick frying pan over medium heat until they are cooked through.
- Once you've cooked all the batter, serve the pancakes with butter, maple syrup and toasted pecans.
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
44mg
(15%)
Sodium
301mg
(13%)
Potassium
272mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6589IU
(132%)
Vitamin C
2mg
(2%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 301mg | 13% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6589IU | 132% |
| Vitamin C | 2mg | 2% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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