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.
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!
- 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
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