What better way to start off a brisk autumn morning than with a hearty plate of sweet and savory pumpkin pancakes.
Print Recipe
Light and Fluffy Pumpkin Pancakes
Serves: 2 servings
Total time: 16 minutes
Ingredients
¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 pinch clove
½ teaspoon salt
1 cup low-fat milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
1 pinch clove
½ teaspoon salt
1 cup low-fat milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Instructions
- Whisk together flour, sugar, baking powder, all of the spices, and salt in a bowl.
- In a separate bowl, whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat.
- Pour in ¼ cup batter for each pancake.
- Cook pancakes about 3 minutes per side until golden brown.
- Serve with maple syrup, a pat of butter, and pecans.
Serving size: 3 pancakesCalories: 312 (104 each pancake)
Photo: Brent Hofacker.
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