Spiced Pumpkin Pancakes
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Pumpkin Puree
7.06 oz
all-purpose flour
8.45 fl oz
Milk
2 pieces
Eggs
1.77 oz
sugar
2 tsp
baking powder
1 tsp
cinnamon
0.5 tsp
nutmeg
0.5 tsp
ginger
0.25 tsp
salt
2 tbsp
vegetable oil
Directions
Step 1
In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, and vegetable oil.
Step 2
In a separate bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 3
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 4
Heat a non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
Step 5
Cook the pancakes for 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter.
Step 6
Serve the spiced pumpkin pancakes warm with your favorite toppings.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
28 g
(112
kcal)
| Calories | 7.938 kcal | 0.4% |
| Vitamin A | 4.41 IU | 0.49% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 1.2348 g | 0.25% |
| Sodium | 11.025 mg | 2.21% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.3087 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 0.0882 mg | 0.1% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 8.82 mg | 1.76% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0.0441 mcg | 0.29% |
Recipe Attributes
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