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Ingredients20 m servings 211 cals
Original recipe yields 4 servings
- Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
- 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.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 211 calories; 2.3 g fat; 42.2 g carbohydrates; 5.3 g protein; 48 mg cholesterol; 511 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made as shown, but omitted the egg. Turned out well but the pancakes were a bit dense. Would make it again.