0 0
Light And Fluffy Pumpkin Pancakes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Nutritional information

273
Calories
72 g
Calories From Fat
8.1 g
Total Fat
4.6 g
Saturated Fat
64.8 mg
Cholesterol
622.8 mg
Sodium
42.2 g
Carbs
2 g
Dietary Fiber
10.5 g
Sugars
8 g
Protein
152g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Light And Fluffy Pumpkin Pancakes

Features:
    Cuisine:

    My kids don't like it. They thought the pumpkin made the pancakes too moist. (is there such a thing as too moist?)

    • 36 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Light and Fluffy Pumpkin Pancakes, These little beauties are a beautiful color and will keep you full for hours after eating just one serving I needed to use up extra canned pumpkin and thought I’d give it a try – I got it out of the Martha Stewart Living magazine, My kids don’t like it They thought the pumpkin made the pancakes too moist (is there such a thing as too moist?), My husband and I made these strictly by the recipe, except for using whole milk instead of 1% They cooked perfectly all the way through and were absolutely scrumptious What a perfect way to use up the leftover pumpkin from the partial can we used to make our Thanksgiving pumpkin pie! (My only suggestion is maybe to cook them over medium low instead of medium, especially if your stovetop tends to heat up fast like many newer ones do )


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Whisk Flour, Sugar, Baking Powder, Spices and Salt in a Bowl.

    2
    Done

    in a Separate Bowl Whisk Together Milk, Pumpkin, Melted Butter, and Egg.

    3
    Done

    Fold Mixture Into Dry Ingredients.

    4
    Done

    Spray or Grease a Skillet and Heat Over Medium Heat: Pour in 1/4 Cup Batter For Each Pancake.

    5
    Done

    Cook Pancakes About 3 Minutes Per Side. Serve With Butter and Syrup.

    6
    Done

    Makes About Six 6-Inch Pancakes.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Homemade Nacho Cheese Sauce
    Chocolate Orange Cheesecake Bars
    next
    Chocolate Orange Cheesecake Bars
    Featured Image
    previous
    Homemade Nacho Cheese Sauce
    Chocolate Orange Cheesecake Bars
    next
    Chocolate Orange Cheesecake Bars

    Add Your Comment

    four × five =