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Description
Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin.
Ingredients
US|METRIC
5 SERVINGS
- 1 egg
- 1 2/3 cups milk
- 1/2 cup canned pumpkin
- 2 Tbsp. melted butter
- 1 tsp. McCormick Pure Vanilla Extract
- 2 cups flour
- 2 Tbsp. packed brown sugar
- 1 Tbsp. McCormick Pumpkin Pie Spice
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
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Directions
- Beat egg in medium bowl. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.
- Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol60mg20% |
Sodium910mg38% |
Potassium310mg9% |
Protein11g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber2g8% |
Sugars9g |
Vitamin A80% |
Vitamin C4% |
Calcium35% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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