breakfast and brunch

Pumpkin Pancakes

Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus, it’s a great way to use up any leftover canned pumpkin.
10 min
PREP TIME
12 min
COOK TIME
295
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 1 egg
  • 1 2/3 cups (400 mililiter) milk
  • 1/2 cup (125 mililiters) canned pumpkin
  • 2 tablespoon (30 mililiter) melted butter
  • 1 teaspoon (5 mililiter) Pure Vanilla Extract
  • 2 cups (500 mililiter) all-purpose flour
  • 2 tablespoon (30 mililiter) packed brown sugar
  • 1 tablespoon (15 mililiter) Pumpkin Pie Spice
  • 1 tablespoon (15 mililiter) baking powder
  • 1 teaspoon (5 mililiter) baking soda
  • 1/2 teaspoon (2 mililiter) Sea Salt Grinder

Preparation

  • 1 Beat egg in medium bowl. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.
  • 2 Pour ¼ cup (60 mL) of batter per pancake onto preheated, lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
  • 3 TIP: Serve pancakes with chopped walnuts or pecans and maple syrup.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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