Perfect Pumpkin Pancakes
Fluffy, pumpkin pancakes will delight your taste buds at breakfast or dinner. Top with sliced banana or applesauce.
- Yield
- 12 servings
- Serving size
- 1 pancake, 1/12 of recipe
- Rating
- 3.58 of 5 (367 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 1/2 ounces
Ingredients
- 2 cups all-purpose flour
- 6 teaspoons brown sugar (2 tablespoons)
- 1 tablespoon baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 large egg
- 1/2 cup canned pumpkin
- 1 3/4 cups 1% low-fat milk
- 2 tablespoons vegetable oil
Directions
- Wash hands with soap and water.
- Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
- In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil; mix well.
- Add wet ingredients to flour mixture, stirring just until moist.
- Batter may be lumpy. (For thinner batter, add more milk.) Lightly coat a griddle or skillet with cooking spray and heat on medium.
- Using a 1/4 cup measure, pour batter onto hot griddle.
- Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes.
- Repeat with remaining batter.
- Makes about 1 dozen 3 1/2 inch pancakes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 131.52 |
| Total Fat | 3.34 g |
| Saturated Fat | 0.72 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 18.9 mg |
| Carbohydrates | 21.3 g |
| Dietary Fiber | 0.89 g |
| Total Sugars | 4.41 g |
| Added Sugars included | 2 g |
| Protein | 4 g |
| Calcium | 124 mg |
| Potassium | 110 mg |
| Sodium | 339.54 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 12 mg |
| Phosphorus | 96 mg |
| Selenium | 9 mg |
| Zinc | 0 mg |
| Vitamin A | 108 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 4 mcg |
| Folate | 66 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 23 mg |
Notes
If you don't have pumpkin spice on hand, don't worry -- it's just a combination of cinnamon, nutmeg, ginger, and cloves. In this recipe, you can substitute 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon each of ginger and cloves for the pumpkin pie spice. Safety Tip: You can be sure your skillet or griddle is hot enough for pancakes without burning your hand. Just sprinkle a few (3 or 4) drops of water on the surface. If they dance and sizzle, you are ready to cook. Be sure handles of skillets and pans are always turned toward the center or back of the stove, to prevent the pan from catching on hands or clothes and causing burns.
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Source
Recipe by: Kids a Cookin’ — Kansas Family Nutrition Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/perfect-pumpkin-pancakes. Federal works are public domain in the United States.