Pumpkin Pancakes

Are pumpkin pancakes the perfect fall breakfast recipe? They just might be. This pumpkin pancake recipe can easily be made using canned pumpkin puree or fresh pumpkin.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Main Course, Main or Side

Cuisine American

Servings Servings

Calories 275 kcal

Ingredients

1 cup milk, or milk substitute
1/3 cup pumpkin puree
2 tablespoons butter, melted
1 egg
1/4 cup pecans, crushed (optional)
1 1/4 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Instructions

In a large bowl, stir together the milk, pumpkin, melted butter and egg until they are well mixed.
In another large bowl combine all of the dry ingredients, including the nuts (if using) and spices. Add the dry ingredients to the liquid ingredients and mix well to create the batter.
Pour the batter into a large skillet with a small amount of butter or oil that has been heated to medium hot. Pour just enough batter to get your desired pancake size. Cook each pancake for approximately 3 minutes on one side and a bit less on the other.

Nutrition

Calories: 275kcalCarbohydrates: 42gProtein: 8gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 264mgPotassium: 217mgFiber: 2gSugar: 11gVitamin A: 3352IUVitamin C: 1mgCalcium: 219mgIron: 3mg

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