Pumpkin Pancakes 
Submitted by boz
Pancakes made with pumpkin puree and a host of other stuff.
Cal: 231 Fat: 6g Carbs: 40g Protein: 6g Fiber: 3g
More Nutrition...
More Nutrition...
Original recipe serves 4
Directions
Prep: 20 min | Cook: 10 min | Ready in: 35 min
- Combine baking soda, baking poweder, salt, cinnamon, nutmeg, ginger and flours in a medium bowl.
- In another bowl medium, combine egg, buttermilk, pumpkin, maple syrup, vanilla and oil, and whisk together.
- Pour pumpkin mixture into flour mixture, and stir until moistened. The batter may be a bit lumpy.
- Preheat a large nonstick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto skillet for each pancake.
- 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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
11.6
--
13.3
10.2
8.7
16.3
13
11.5
Calories: 231.3
Total Sugars: 14.1g
Carb.: 39.9g
Fiber: 2.5g
Total Fats: 5.6g
Cholesterol: 49mg
Protein: 6.5g
Sodium: 276mg
*Data provided by USDA
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.
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