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Nutrition Facts
Serving Size 1 (62g) Recipe makes 10 servings
Calories 112
Calories from Fat 39		(35%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 92mg		3%
Potassium 108mg		3%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 1.4g	5%
	Sugars 1.4g
Protein 3.5g		7%
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Pumpkin Pancakes

Recipe #8746 | 10 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Rachel Merrell
Apr 10, 2001

The pumpkin makes these pancakes dense instead of light and fluffy. The whole wheat flour can make these pancakes stodgy.

SERVES 10 (change servings and units)

Ingredients

1 egg
1 cup milk
1/2 cup cooked pumpkin or cooked canned pumpkin
3/4 cup white enriched flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons vegetable oil
1/2 cup chopped pecans (optional)

Directions

1
Combine all the ingredients in a mixing bowl and stir just until blended.
2
Pour the batter onto a hot griddle that has been lightly oiled.
3
Flip the pancaked over when bubbles break around the edges.
4
Serve hot with butter and syrup if desired.

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Featured Reviews for This Recipe

From: Rick & Rebecca Blayney

On Sep 27, 2009

Once we added additional milk to thin the batter this was a wonderful pancake recipe: rich and nutty!

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From: emily hauer

On Oct 28, 2005

These didn't really have much flavor, and I added more spices and quite a bit of almond extract. They definitely need some tweaking. My boyfriend did like them, but I swear he has no taste buds. Sorry, but I won't be making these again.

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From: Jennifer Wood

On Jul 7, 2002

I found that these didn't have much flavor. They are a more nutritional alternative to plain pancakes.

2 people found this review helpful

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From: BRAD SHERMAN

On Aug 5, 2001

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Read all 4 reviews