Pumpkin Pancakes
Here's how to make delicious, fluffy pumpkin pancakes. Feel free to add the chopped pecans for some crunchy texture!
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2/3 cup sugar
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1 cup milk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces chopped pecans, optional
- toasted pecan halves, for garnish, optional
Instructions
- In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, allspice, and sugar
- In a large bowl, whisk the pumpkin with the eggs, milk, oil, and vanilla. Add the dry ingredients and stir until well blended. Fold in chopped pecans, if using.
- Brush a griddle or skillet with oil and place it over medium heat.
- Pour about 1/4 cup of the batter onto the hot oiled griddle and cook until bubbles form and the edges look dry. Turn and brown the other side.
- Serve pumpkin pancakes with butter and warmed pure maple syrup. If desired, top with toasted pecan halves.
Nutrition
Calories: 414kcalCarbohydrates: 39gProtein: 7gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 52mgSodium: 200mgPotassium: 207mgFiber: 3gSugar: 16gVitamin A: 5838IUVitamin C: 2mgCalcium: 155mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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