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Pumpkin Pancakes
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Pumpkin Pancakes

Course Breakfast
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
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 300kcal
Author Cooking Matters

Equipment

  • Stovetop
  • Mixing Bowl
  • Whisk
  • Frying Pan

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

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

Calories: 300kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 256mg | Potassium: 268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4927IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg