Rating: 4.5 stars
3045 Ratings
  • 5 star values: 2188
  • 4 star values: 584
  • 3 star values: 154
  • 2 star values: 61
  • 1 star values: 58

These pumpkin pancakes are good in any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
6
Yield:
12 pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together milk, pumpkin, egg, oil, and vinegar in a large bowl.

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  • Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Add to pumpkin mixture; stir until just combined.

  • Heat a lightly oiled griddle or frying pan over medium-high heat.

  • Pour 1/4 cup of batter onto the hot griddle and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

Nutrition Facts

278 calories; protein 7.9g; carbohydrates 45.8g; fat 7.2g; cholesterol 35.9mg; sodium 608.1mg. Full Nutrition
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