Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 1/2 cups milk; 1 cup pumpkin purée; 1 egg; 2 tablespoons vegetable oil; 2 tablespoons vinegar; 2 cups all-purpose flour; 3 tablespoons brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt

⏱️ Ready in 40 min 🥄 Prep 20 min 🔥 Cook 20 min 👥 6 servings 👁️ 32 views

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

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🔗 Recipe adapted from AllRecipes

#Pancake #Under 1 Hour #Breakfast

📊 At a Glance

Prep 20 min

Cook 20 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 278

% Daily Value*

Total Fat 7.2g 9%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 608mg 26%

Total Carbohydrate 45.8g 17%

Dietary Fiber 2.6g 9%

Total Sugars 11g

Protein 7.9g 16%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.