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Pumpkin Pancakes  

Pancakes made with pumpkin puree and a host of other stuff.

Cal: 231 Fat: 6g Carbs: 40g Protein: 6g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/2 cup pumpkin ; canned
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 1/4 cup maple syrup
  • 1/2 cup buttermilk
  • 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 medium egg(s) ; or 1/4 cup egg substitute
  • In My Kitchen

  • You will also need: whisk


    1. Combine baking soda, baking poweder, salt, cinnamon, nutmeg, ginger and flours in a medium bowl.
    2. In another bowl medium, combine egg, buttermilk, pumpkin, maple syrup, vanilla and oil, and whisk together.
    3. Pour pumpkin mixture into flour mixture, and stir until moistened. The batter may be a bit lumpy.
    4. Preheat a large nonstick skillet or griddle over medium heat.
    5. Pour 1/4 cup of batter onto skillet for each pancake.
    6. Cook for 2 to 3 minutes or until tops are bubbly. Flip the pancakes and cook for 2 to 3 minutes more or until slightly browned. Drizzle each pancake with extra syrup, if desired.

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    Anonymous User on 2011-10-29

    They tasted good but the batter seemed a bit thick for pancake, but maybe that is because of all the substitutions I had to do. I did not have whole wheat flour so I just used a cup of all purpose flour. Instead of buttermilk I used regular milk. Maybe the pancakes would have come out flatter with a little more mlik.