Perfect Pumpkin Pancakes
Fluffy, pumpkin pancakes will delight your taste buds at breakfast or dinner. Top with sliced banana or applesauce.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 pancake, 1/12 of recipe
132
Calories
4g
Protein
21g
Carbs
3g
Fat
1g
Fiber
4g
Sugar
340mg
Sodium
Saturated Fat 1 g · Cholesterol 19 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
all-purpose flour
2 cups
brown sugar (2 tablespoons)
6 teaspoons
baking powder
1 tablespoon
pumpkin pie spice
1 1/4 teaspoons
salt
1 teaspoon
egg
1 large
canned pumpkin
1/2 cup
1% low-fat milk
1 3/4 cups
vegetable oil
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
- 3
In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil; mix well.
- 4
Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk.)
- 5
Lightly coat a griddle or skillet with cooking spray and heat on medium.
- 6
Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.
Source: USDA MyPlate Kitchen · Kids a Cookin’ Kansas Family Nutrition Program
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