Print (No Image)

Pumpkin Pancakes

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 220
Fat 8g
Sodium 320mg
Total carbohydrate 31g
Fiber 3g
Protein  8g
1 cup flour
1 cup whole wheat flour
2 tsp. baking powder
½ teaspoon salt
2 Tbsp. brown sugar
1 tsp. pumpkin pie spice
¾ cup canned pumpkin puree
1¾ cups nonfat milk
3 Tbsp. vegetable oil
3 eggs, lightly beaten
  1. In a large bowl combine flours, baking powder, salt, brown sugar, and pumpkin pie spice using a wire whisk.
  2. In another bowl combine pumpkin, milk, oil and eggs. Mix until smooth.
  3. Stir pumpkin mixture into the dry ingredients, mixing until moistened.
  4. Spoon the batter onto a slightly greased, preheated skillet.
  5. Cook slowly until bubbles appear on top and bottom becomes golden brown.
  6. Turn pancakes and cook until other side is golden brown.
  7. Serve warm. Top with powdered sugar or pancake syrup.

Keywords: breakfast, eggs, flour, pancakes, pumpkin, vegetable, whole wheat

Add a Note:

View in Spanish
Share this recipe with your friends    Share on Facebook    Tweet on Twitter