Pumpkin Pancakes

Pumpkin Pancakes
Prep time
Cook time
Total time
Recipe from 8/22/2005 Makes: 8 servings (16 pancakes total) For $1.11. Prep: 5 minutes. Cook: About 4 minutes per batch.
Recipe type: Breakfast
Serves: 8 Servings
  • 2 cups all-purpose flour
  • 2 Tbsp. packed brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1¾ cups milk
  • ½ cup Libby's Solid Pack Pumpkin
  • 1 egg
  • 2 Tbsp. vegetable oil
  • Topping (optional):
  • Maple syrup and chopped nuts
  1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in large bowl.
  2. Mix together milk, pumpkin, egg, and oil in small bowl.
  3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
  4. Heat griddle or skillet over medium heat. Brush lightly with oil. Pour ¼ cup batter onto griddle for each pancake; flatten slightly with back of spoon to 4- to 5-inch diameter. Cook until bubbles form on surface and begin to burst, 1 to 2 minutes. Flip over; continue cooking 1 to 2 minutes or until golden brown. Repeat with remaining batter. Top with maple syrup and chopped nuts if desired.[
Nutrition Information
Serving size: 2 pancakes Calories: 202 Fat: 6g Saturated fat: 2g Carbohydrates: 30g Sodium: 446g Fiber: 2g Protein: 3g Cholesterol: 34mg