Pumpkin Pancakes recipe

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Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Nutrition Info

278.4 calories
carbohydrate: 45.8 g
cholesterol: 35.9 mg
fat: 7.2 g
fiber: 2.6 g
protein: 7.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 608.1 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

  2. 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.

Recipe Yield

12 pancakes

Recipe Note

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

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