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Easy Pumpkin Pancake Recipe

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If you love fall and the flavor of pumpkin, you’ll flip over this Pumpkin pancake recipe.

Pumpkin Jack-o'-Lantern pancakes #Halloween #Fall #nom

 

Pancakes are a classic breakfast, and these delicious pumpkin pancakes are filled with warm goodness that’s perfect for enjoying a crisp fall day.

They have protein to keep you full and a delicious pumpkin flavor that pairs well with butter and maple syrup.

Try serving them with warm applesauce or drizzling this pumpkin spice syrup over them.

Pumpkin Pancakes Recipe

Recipe Type: Breakfast
Serves: 20 pancakes
 
Pumpkin pancake s stacked and topped with butter and drizzling with maple syrup.
 
 

Ingredients

2 cups all-purpose flour

1 Tablespoon baking powder

1/2 tsp salt

2 Tbsp sugar

1 tsp pumpkin pie spice

2 eggs

1-1/4 cups milk

3 Tbsp melted butter, plus 1 Tbsp for frying

1/2 cup canned pumpkin Pumpkin

pumpkin pancakes with pumpkin in background

Instructions

Sift together the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.

In a medium bowl, whisk the eggs and milk.

Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together.

Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.

Heat the remaining butter on a griddle over medium-high heat.

Then pour 1/4 cup of batter for each pancake.

When the flapjacks bubble on top, flip and cook until brown on the other side. 

pumpkin pancakes topped with blueberries
pumpkin pancakes

Pumpkin Pancakes

Yield: 20 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

If you love fall and the flavor of pumpkin, you'll flip over this Pumpkin pancake recipe.

Ingredients

  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 1 tsp pumpkin pie spice
  • 2 eggs
  • 1-1/4 cups milk
  • 3 Tbsp melted butter, plus 1 Tbsp for frying
  • 1/2 cup canned pumpkin Pumpkin

Instructions

  1. Sift together the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
  2. In a medium bowl, whisk the eggs and milk.
  3. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together.
  4. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.
  5. Heat the remaining butter on a griddle over medium-high heat.
  6. Then pour 1/4 cup of batter for each pancake.
  7. When the flapjacks bubble on top, flip and cook until brown on the other side.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 677mgCarbohydrates: 58gFiber: 3gSugar: 7gProtein: 15g

The Nutritional Information may not be accurate.

Did you make this recipe?

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About Julee:

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.

Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.

Her Second Book The How-To Cookbook for Teens gets teens in the kitchen to learn basic cooking skills.

Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.

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