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UW Health SMPH
American Family Children's Hospital
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Pumpkin Pancakes

Besides using some canned pumpkin, you can add some chopped apple, or dried fruit if you like. These taste great with some warm syrup.

 

Ingredients

1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 tsp. baking powder
Dash of salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 egg, lightly beaten
1 T. vegetable oil
1 cup skim milk
1/3 cup pureed pumpkin

Instructions

 

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Let stand for five minutes.

Scoop batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked.


Makes 8-10 pancakes

 

Nutritional Analysis

Serving Size: 2 pancakes

Calories: 226
Total Fat: 5 gm
Saturated Fat: 0.6 gm
Cholesterol: 53 mg
Fiber: 1.6 gm
Sodium: 100 mg