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.
- 1 ½ cup milk
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- ⅛ teaspoon pumpkin spice
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
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 ¼ 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.
- Tip: For this recipe use canned pumpkin puree that is canned. Make sure you are not using pumpkin pie mix.
Calories: 144kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 25mgSodium: 465mgPotassium: 219mgFiber: 1gSugar: 6gVitamin A: 3903IUVitamin C: 1mgCalcium: 92mgIron: 2mg