1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (152g) Recipe makes 4 servings
Calories 273
Calories from Fat 73		(26%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 612mg		25%
Potassium 204mg		5%
Total Carbohydrate 42.2g		14%
	Dietary Fiber 2.0g	7%
	Sugars 10.5g
Protein 8.0g		16%
detailed view... how is this calculated?

Light and Fluffy Pumpkin Pancakes

Recipe #187362 | 16 min | 10 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

By: Hope's in the kitchen
Sep 22, 2006

These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

SERVES 4 (change servings and units)

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Directions

1
Whisk flour, sugar, baking powder, spices and salt in a bowl.
2
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3
Fold mixture into dry ingredients.
4
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6
Makes about six 6-inch pancakes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Motivated Mama

On Dec 21, 2009

I doubled this recipe and used a whole wheat flour and whole can of pumpkin, no butter at all and subbed applesauce for the sugar. I ended up adding quite a bit more milk to thin the batter, but they came put lovely. With each bite I felt like I was eating pumpkin pie!! We ate every last crumb, thanks for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bunnytracks

On Dec 15, 2009

yummy!! I really enjoyed these. Next time I will cut down on the spices though as they were a bit too much for my tastes. Excellent recipe!! I will make again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lucky Clover

On Dec 7, 2006

I've never been a pancake person, but Williams & Sonoma's spiced pecan pumpkin pancakes got me hooked. These are a great substitute. The only change I made was to add some crushed pecans to the batter. Candied pecans would be delicious in these.

6 people found this review helpful

Was this review helpful to you? YES | NO

From: Heather'sKitchen

On Oct 9, 2007

These pancakes are incredible! My whole family loves them. I served them with Cinnamon Syrup and everyone agreed that the combination was perfectly delicious! I doubled the pancake recipe, added chocolate chips to some for the chocolate lovers in the family, pecans to some (for myself) and left some plain. They were indeed light and fluffy, yet super filling. If you love pumpkin you will go crazy for this yummy breakfast! Thanks for sharing.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 58 reviews