Pumpkin Pancakes

Pumpkin Pancakes

Breakfast and Brunch Pancakes

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Servings per recipe: 6
Calories per serving: 278
Preparation time: 20m
Total cooking time: 40m


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


  • 1   In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • 2   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrion facts:

Total Fat 7.2g 11%
    Saturated Fat 2.0g  
Cholesterol 36mg 12%
Sodium 608mg 24%
Potassium 251mg 7%
Total Carbohydrates 45.8g 15%
Dietary Fiber 2.6g 10%
Protein 7.9g 16%
Sugars 11g  
Vitamin A 6514IU  
Vitamin C 2mg  
Calcium 195mg  
Iron 3mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 28mg  
Folate 88mcg