How To Make The Best Pumpkin Pancakes
Got some leftover pumpkins in the fridge? Then try making these delicious pumpkin pancakes! They’re the perfect tasty and healthy breakfast meal.
Serves:
Ingredients
- 2cupsflour
- ¼cupsugar,or sweetener of choice
- 4tspbaking powder
- ¼tspbaking soda
- ½tspsalt
- 1½cupsmilk,plus more if needed
- ¼cupbutter,melted
- 2tspvanilla
- 1egg
- 1cuppumpkin puree
Instructions
-
Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
-
Make a well in the center and whisk in the milk, slightly cooled melted butter, vanilla, and egg. Whisk in the pumpkin puree until smooth.
-
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
-
Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
-
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
-
Serve with your choice of topping. Enjoy!
Nutrition
- Calories: 239.00kcal
- Fat: 8.14g
- Saturated Fat: 4.76g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.10g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 35.50g
- Fiber: 1.74g
- Sugar: 9.80g
- Protein: 5.74g
- Cholesterol: 39.82mg
- Sodium: 301.93mg
- Calcium: 238.64mg
- Potassium: 167.84mg
- Iron: 1.16mg
- Vitamin A: 316.43µg
- Vitamin C: 1.29mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!