Pumpkin Pancakes
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Pumpkin Pancakes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Wet Ingredients
- 2 egg large
- 1½ cup milk
- ½ cup pumpkin not pumpkin pie filling, puree
- 1 tsp vanilla extract
- 3 TBSP butter melted
- 2 TBSP brown sugar
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- 1 Pinch cloves
- 3/4 tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
Instructions
- Heat a large frying pan over medium-low to medium heat . When it's hot enough, a drop of water will skitter across the surface, evaporating immediately. Grease the pan with oil or butter.
- In one bowl, whisk together the wet ingredients.
- In another bowl, whisk together the dry ingredients.
- Add dry ingredients to wet ingredients, stir until just combined. Do not over mix or the pancakes will be tough. A few lumps are fine.
- Pour the batter in 1/4 cupfuls onto prepared pan.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with butter and maple syrup.
Nutrition Information
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Serving
1pancake
Calories
126kcal
(6%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
38mg
(13%)
Sodium
223mg
(9%)
Potassium
172mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1766IU
(35%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 223mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1766IU | 35% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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