Pumpkin Pancakes

Pumpkin Pancakes

1828

"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."

Ingredients

40 m servings 278 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. In 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.
  2. Heat 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.
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Reviews

1828
  1. 2376 Ratings

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Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpki...

I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. ...

We ate Pumpkin pancakes at the restaurant, IHOP, last winter. I have searched for recipes to try and duplicate the pancakes...This recipe took the first place ribbon! Thank you so much! It w...