Ingredients
- 1 Egg Medium
- 1 cup Milk
- ¾ cup All-Purpose Flour
- ¾ cup Whole Wheat Flour
- ½ cup Pumpkin Puree
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Cinnamon
- 1 pinch Nutmeg
- 1 pinch Ginger Ground
- 2 Tablespoons Vegetable Oil 2-4 Tablespoons, as needed
Equipment
- Stovetop
- Mixing Bowl
- Whisk
- Frying Pan
Instructions
- Combine all ingredients except vegetable oil in large mixing bowl, whisk to blend.
- Heat 1 teaspoon oil in a pan over medium heat.
- Add ¼ cup of pancake batter at a time, allowing to cook until bubbles break around the edges.
- Flip and allow to cook for an additional 1-2 minutes, until golden.
- Repeat with remaining oil and batter.
Nutrition
Nutrition Facts
Pumpkin Pancakes
Amount per Serving
Calories
300
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
47
mg
16
%
Sodium
256
mg
11
%
Potassium
268
mg
8
%
Carbohydrates
43
g
14
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
9
g
18
%
Vitamin A
4927
IU
99
%
Vitamin C
1
mg
1
%
Calcium
214
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Baking Powder, Cinnamon, Eggs, Ground Cinnamon, Ground Ginger, Ground Nutmeg, Milk, Nutmeg, Pancakes, Powdered Ginger, Pumpkin, Pumpkin Puree, Sugar, Vegetable Oil, Wheat Flour