Quick and Easy Pumpkin Pancakes recipe
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Ingredients
- 1 cup whole wheat flour ⅓ cup canned pumpkin 1 egg 4 teaspoons white sugar ½ teaspoon salt ½ teaspoon pumpkin pie spice 1 teaspoon baking powder ½ cup milk, or more as needed 2 tablespoons pecan pieces, or to taste 1 tablespoon confectioners' sugar, or to taste
Nutrition Info
- 190 caloriescarbohydrate: 31.9 gcholesterol: 48.9 mgfat: 4.9 gfiber: 4.6 gprotein: 7.2 gsaturatedFat: 1.1 gservingSize: -sodium: 493.4 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Pumpkin Pancakes
Directions
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Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed, the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring, mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon, a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes, flip and cook on the other side until edges are firm, another 1 to 2 minutes.
Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.