Pumpkin Pancakes

Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin.

Serves: 5
Serving Size: 2 pancakes
10 mins Prep time 12 mins Cook time
10 mins Prep time
12 mins Cook time
  • Beat egg in medium bowl. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.

  • Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

Cooking tip

Serving Suggestion: Serve pancakes with chopped walnuts or pecans and maple syrup.

Nutrition information

(Amount per serving)

  • 295Calories: 295Cholesterol: 56mg
  • Sodium: 819mgProtein: 9g
  • Total Fat: 7gFiber: 2g
  • Carbohydrate: 49g