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Pumpkin Pancakes
Pumpkin Pancake Recipe made with real pumpkin and seasonal spices. These pumpkin pancakes are perfect for fall with whipped cinnamon butter and maple syrup!
Course
Breakfast
Cuisine
American
Keyword
pancakes, pumpkin, pumpkin pancakes
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Servings
4
people
Calories
292
kcal
Author
Emily Grace
Ingredients
1.5
cups
all-purpose flour
3
tsp
baking powder
2
tbsp
brown sugar
1
tsp
salt
1
tsp
ground cinnamon
1
tsp
pumpkin pie spice
1
cup
buttermilk or whole milk
1
cup
pumpkin puree (not pumpkin pie filling)
2
large eggs
1
tsp
vanilla extract
Instructions
In a large bowl, whisk together flour, baking powder, brown sugar, salt and spices.
In a small bowl, combine milk, pumpkin, eggs, and vanilla extract
Add wet ingredients to dry and whisk just until moistened.
Heat griddle to medium heat, 350 degrees F and spray with cooking spray.
Scoop batter onto hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on other side until brown.
Serve immediately with butter and toppings of your choice.
Nutrition
Calories:
292
kcal
|
Carbohydrates:
52
g
|
Protein:
10
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
88
mg
|
Sodium:
685
mg
|
Potassium:
666
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
9750
IU
|
Vitamin C:
3
mg
|
Calcium:
280
mg
|
Iron:
4
mg