Pumpkin Pancakes
These Pumpkin Pancakes are perfect for fall mornings. I could eat pumpkin spice all day long and I'll be eating these every morning breakfast this fall.
Servings: 10 medium size pancakes
Ingredients
- 1 1/2 cup milk
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1/8 teaspoon pumpkin spice
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
Instructions
- Whisked together milk, pumpkin puree, and egg in a large mixing bowl.
- Add all-purpose flour, pumpkin spice, brown sugar, baking powder, and baking soda. Mix until well combined.
- Heat a frying pan with a small amount of butter or non-stick cooking spray. When your pan is heated pour on about 1/4 cup batter.
- When you see bubbles forming on your pancake it's ready to be flipped! Cook each side until fully cooked. Repeat until all your batter is gone.
Notes
- Tip: For this recipe use canned pumpkin puree that is canned. Make sure you are not using pumpkin pie mix.
Nutrition
Calories: 144kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 465mg | Potassium: 219mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3903IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg