Rating: 4.5 stars 4.5
336 Ratings
  • 5 star values: 220
  • 4 star values: 81
  • 3 star values: 26
  • 2 star values: 6
  • 1 star values: 3

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

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  • In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

  • Coat skillet with 1 teaspoon vegetable oil over medium heat.

  • Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition Facts

284 calories; protein 7.9g; carbohydrates 46g; fat 7.9g; cholesterol 35.9mg; sodium 703.6mg. Full Nutrition
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