Pumpkin Pancakes

Cooking Matters

Ingredients 

  • 1 Egg Medium
  • 1 cup Milk
  • ¾ cup All-Purpose Flour
  • ¾ cup Whole Wheat Flour
  • ½ cup Pumpkin Puree
  • 1 Tablespoon Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Cinnamon
  • 1 pinch Nutmeg
  • 1 pinch Ginger Ground
  • 2 Tablespoons Vegetable Oil 2-4 Tablespoons, as needed

Equipment

  • Stovetop
  • Mixing Bowl
  • Whisk
  • Frying Pan

Instructions

  • Combine all ingredients except vegetable oil in large mixing bowl, whisk to blend.
  • Heat 1 teaspoon oil in a pan over medium heat.
  • Add ¼ cup of pancake batter at a time, allowing to cook until bubbles break around the edges.
  • Flip and allow to cook for an additional 1-2 minutes, until golden.
  • Repeat with remaining oil and batter.

Nutrition

Nutrition Facts
Pumpkin Pancakes
Amount per Serving
Calories
 
300
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
47
mg
16
%
Sodium
 
256
mg
11
%
Potassium
 
268
mg
8
%
Carbohydrates
 
43
g
14
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
9
g
18
%
Vitamin A
 
4927
IU
99
%
Vitamin C
 
1
mg
1
%
Calcium
 
214
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Baking Powder, Cinnamon, Eggs, Ground Cinnamon, Ground Ginger, Ground Nutmeg, Milk, Nutmeg, Pancakes, Powdered Ginger, Pumpkin, Pumpkin Puree, Sugar, Vegetable Oil, Wheat Flour