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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Light and fluffy spiced pumpkin pancakes topped with cinnamon syrup and Reddi-wip are full of autumn flavors.

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
5
Yield:
10 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.

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  • Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.

  • Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.

Tips

Brought To You By ConAgra Foods(R)

Nutrition Facts

456 calories; protein 6.7g; carbohydrates 94.3g; fat 7.3g; cholesterol 53.8mg; sodium 730.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0