How To Make Pumpkin Pancakes
These pumpkin pancakes are made with pure whole grain and naturally sweetened with maple syrup, perfect for a light and flavorful breakfast.
In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir until blended.
In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter. Whisk until thoroughly blended.
Pour the wet ingredients into the dry ingredients and stir until no big lumps remain.
Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.
Flip each pancake and cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes immediately or stack them and cover the plate with a tea towel to keep them warm.
- Calories: 486.45kcal
- Fat: 19.26g
- Saturated Fat: 10.63g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 1.79g
- Carbohydrates: 68.37g
- Fiber: 8.02g
- Sugar: 20.09g
- Protein: 15.10g
- Cholesterol: 122.71mg
- Sodium: 668.36mg
- Calcium: 720.00mg
- Potassium: 544.10mg
- Iron: 4.01mg
- Vitamin A: 505.44µg
- Vitamin C: 1.75mg
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