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Pumpkin Pancakes on a plate
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Pumpkin Pancakes

Course Breakfast
Keyword Vegetable Oil, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Milk, Eggs, Pumpkin, Cinnamon, Nutmeg, All-Purpose Flour, Wheat Flour, Baking Powder, Pancakes, Pumpkin Puree, Sugar, Powdered Ginger
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