Pumpkin Pancakes
Breakfast

Pumpkin Pancakes

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For a great start on a frosty fall morning, try this Pumpkin Pancake Recipe. A tasty seasonal twist to the usual flapjacks, these pumpkin pancakes have all the flavor of autumn and go well with just a sprinkling of cinnamon and sugar.

 

 

Pumpkin Pancakes Recipe

Recipe by Donnie Caves
0.0 from 0 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

120

kcal
Total time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1/2 cups buttermilk

  • 1 cup pumpkin puree

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 3 tablespoons brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • pinch ground cloves

  • 2 cups all-purpose flour

Directions

  • In a large mixing bowl, whisk together buttermilk, pumpkin puree, egg, and vanilla extract. Stir in brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves until combined. Stir in flour until no lumps remain.
  • Heat a non-stick skillet or griddle over medium-high heat. Lightly oil with a non-stick cooking spray or butter.
  • Working in batches, scoop about 1/4 cup of the batter on to the hot griddle. When bubbles form on top of pancake, use a spatula to flip the pancakes. Cook until both sides are browned and pancake is cooked through.
  • Serve hot.

Recipe Video

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 12
  • Calories: 120kcal
  • Carbohydrates: 22g
  • Protein: 3g
  • Fat: 5g
  • Cholesterol: 16mg
  • Sodium: 130mg
  • Potassium: 181mg
  • Fiber: 1g
  • Sugar: 5g
  • Vitamin A: 3245IU
  • Vitamin C: .08mg
  • Calcium: 79mg
  • Iron: 1.4mg

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