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Pumpkin Pancakes
You will love this pumpkin pancakes recipe. Jazz up your fall breakfast with this easy recipe for pumpkin pancakes. We love these Pumpkin Spice Pancakes!
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
10
Calories:
208
kcal
Author:
Carrie Barnard
Ingredients
2
cups
flour
1/4
cup
brown sugar
3
tsp
baking powder
1/2
tsp
salt
2
tsp
pumpkin pie spice
5
Tbsp
butter
1 1/2
cup
milk
2
eggs
1
tsp
vanilla extract
1
cup
pure pumpkin
Instructions
Heat griddle over low heat. Spray with non-stick cooking spray.
Mix together dry ingredients; flour, brown sugar, baking powder, salt and pumpkin pie spice. Set aside.
Melt butter. Then gradually stir together all wet ingredients: melted butter, milk, eggs, vanilla and pure pumpkin.
Once wet ingredients are thoroughly mixed, slowly add in dry ingredients, stirring until incorporated. Do not over mix.
Pour about 1/2 cup of batter onto hot griddle. Cook for 1-2 minutes until the edges look dry and bubbles start to pop up in the batter.
Then flip and cook for 1-2 more minutes until slightly browned and cooked in the middle.
Repeat this process until all of the batter is used.
Serve warm topped with butter and syrup. Enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days or freeze for up to 2-3 months.
Nutrition
Calories:
208
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
51
mg
|
Sodium:
325
mg
|
Potassium:
150
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
4096
IU
|
Vitamin C:
1
mg
|
Calcium:
136
mg
|
Iron:
2
mg