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Pumpkin Butter Pancakes

Frida Rodriguez

"This is a very quick, yet delicious recipe for when you want something other than some simple or regular pancakes. Anyone who loves pumpkin anything will love this."
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20 m servings 211 cals
Original recipe yields 4 servings

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  • Prep

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  1. Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 211 calories; 2.3 g fat; 42.2 g carbohydrates; 5.3 g protein; 48 mg cholesterol; 511 mg sodium. Full nutrition

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Read all reviews 2
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Made as shown, but omitted the egg. Turned out well but the pancakes were a bit dense. Would make it again.

I don't use pancake mix so I substituted the following for the mix portion: 1 cup flour 1 tsp baking powder 2 tbsps sugar 2 tbsps melted butter then I added the remaining recipe ingredients. The...