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Pumpkin Pancakes

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Ingredients

Adjust Servings:
1 cup pumpkin puree
1 egg
1 1/2 cups milk
2 tablespoons white vinegar
2 tablespoons canola oil
2 cups flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

Nutritional information

287.6
Calories
73 g
Calories From Fat
8.2 g
Total Fat
2.1 g
Saturated Fat
39.5 mg
Cholesterol
570.4 mg
Sodium
45.9 g
Carbs
1.5 g
Dietary Fiber
9.3 g
Sugars
7.6 g
Protein
152 g
Serving Size

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Pumpkin Pancakes

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    Cuisine:

    Yum, these are great! used canned pumpkin and gluten free flour. These pancakes come out so tender and fluffy. The texture and flavor were wonderful, and they smelled fabulous when putting the ingredients together. Thanks for sharing!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Pancakes,Good any time of the year! My husband loves to grow pumpkins, so I have lots of pumpkin puree in my freezer, but canned puree works the same. Squash could also be used. The vinegar’s purpose is to sour the milk and make these lighter. Yummy and filling!,Yum, these are great! used canned pumpkin and gluten free flour. These pancakes come out so tender and fluffy. The texture and flavor were wonderful, and they smelled fabulous when putting the ingredients together. Thanks for sharing!


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    Steps

    1
    Done

    Combine the Pumpkin, Egg, Milk, Vinegar and Oil. (use the Blender.).

    2
    Done

    Combine the Remaining Dry Ingredients Then Add to the Pumpkin Mixture. Stir Just Till Combined-Don't Overmix; a Few Small Lumps Are Ok.

    3
    Done

    Heat a Buttered Griddle Over Medium Low Heat. (it's Ready When a Drop of Water Sizzles on It.).

    4
    Done

    Cook the Pancakes Till Light Golden Brown on Both Sides, About 2-3 Minutes.

    5
    Done

    Great Served With Butter and Maple Syrup or Apple Butter!

    Avatar Of Owen Jenkins

    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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