Pumpkin Pancakes
User Reviews
5.0
3 reviews
Excellent
Pumpkin Pancakes
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These pumpkin pancakes make the best fall breakfast! They’re thick and fluffy pancakes and I know you’ll love them!
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Ingredients
- 2 cups white whole wheat flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the dry ingredients. Whisk well.
- In a small bowl, mix together the buttermilk, pumpkin, egg, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
- Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
- Cook until bubbles form and pop on the tops of the pancakes. Flip and cook another 2-3 minutes.
- Serve with butter and real maple syrup.
Notes
- You may use canned or fresh pumpkin puree. Do not use canned pumpkin pie filling as it has other ingredients addd to it.
Nutrition Information
Show Details
Serving
2
Calories
160kcal
(8%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
25mg
(8%)
Sodium
275mg
(11%)
Potassium
219mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3903IU
(78%)
Vitamin C
1mg
(1%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 160kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 275mg | 11% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3903IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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