My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

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

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

Directions

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

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

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
  • reviewer icon

    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

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2010 Scripps Networks, Inc. All rights reserved