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Pumpkin Pancakes Recipe

Recipe by: MyPlate

"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1In 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.
  • 2Heat 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.
Ingredients
  • 6 servings
  • 278 cals
  • 1 1/2 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
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    278
    14%
  • Fat:
    7.2
    11%
  • Carbs:
    45.8
    15%
  • Protein:
    7.9
    16%
  • Cholesterol:
    36
    12%

Based on a 2,000 calorie diet

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