Pumpkin Pancakes
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5.0
48 reviews
Excellent
Pumpkin Pancakes
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This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin.
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Ingredients
- 1 cup all-purpose flour
- 1 1/2 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup canned pumpkin
- 1 large egg
- 1 Tablespoon oil
- 1 Tablespoon vinegar
For the Cinnamon Syrup:
- 1/2 cup butter (1 stick)
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 t teaspoon baking soda
Instructions
Pumpkin Pancakes:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
For the Cinnamon Syrup:
- Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda--it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat.
- Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.
Equipments used:
Notes
- Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
- Whole Wheat Pumpkin Pancakes:
- You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
- Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.
- Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
40mg
(13%)
Sodium
259mg
(11%)
Potassium
220mg
(6%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
3925IU
(79%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3925IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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