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Double Pumpkin Pancake

Michelle Foo

"I've been making pumpkin pancakes from various recipes but just feel something is missing. So I decided to add some texture to it. It turned out to be so delicious! Serve pancakes with maple syrup and butter."
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35 m servings 560 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
  2. Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
  3. Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.


  • Cook's Note:
  • I made my own pumpkin puree by baking fresh pumpkin and scooped out the flesh. Keep in refrigerator and use when needed.

Nutrition Facts

Per Serving: 560 calories; 40 g fat; 41.8 g carbohydrates; 12.9 g protein; 53 mg cholesterol; 906 mg sodium. Full nutrition

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Read all reviews 1
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I absolutely hate giving a bad review but these just were not edible. 1 cup flour is not nearly enough. I mixed up the batter as directed and cooked one - it was thin but would not cook throu...