Perfect Pumpkin Pancakes
Pancakes are an easy way to use any leftover canned pumpkin you may have. Pumpkin adds vitamin A and fiber to this tasty breakfast.
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Serves6 (2 each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canned pumpkin
- 1 3/4 cup low fat milk
- 2 tablespoons vegetable oil
Directions
- Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, combine egg, canned pumpkin, milk, and vegetable oil.
- Add pumpkin mixture to flour mixture, stirring until moist. Batter may be lumpy.
- Lightly coat a skillet with cooking spray. Pour batches of 1/4 cup of batter onto skillet.
- Cook until bubbles begin to burst, flip, and cook another 1 1/2 to 2 1/2 minutes.
Recipe Tips
Try adding nuts such as pecans or walnuts to the batter.
Nutrition Facts
Perfect Pumpkin Pancakes
Amount Per Serving
Calories 257
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 35mg
12%
Sodium 466mg
19%
Potassium 213mg
6%
Total Carbohydrates 42g
14%
Dietary Fiber 2g
8%
Sugars 8g
Protein 8g
16%
Vitamin A
67%
Vitamin C
2%
Vitamin D0%
Calcium
19%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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