Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin.
10m
PREP TIME
12m
COOK TIME
295
CALORIES
11
INGREDIENTS
Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin.
10m
PREP TIME
12m
COOK TIME
295
CALORIES
11
INGREDIENTS
Ingredients 5 (2 pancakes) Servings
- 1 egg
- 1 2/3 cups milk
- 1/2 cup canned pumpkin
- 2 tablespoons melted butter
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 2 cups flour
- 2 tablespoons packed brown sugar
- 1 tablespoon McCormick® Pumpkin Pie Spice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
INSTRUCTIONS
- 1 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.
- 2 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.
NUTRITION INFORMATION
(per Serving)
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