Pumpkin pancakes

I love the flavors of fall. Last week, I craved the flavors of fall. And brinner. So what did I make? Pumpkin pancakes. Indulge your tastebuds and make your own fall-inspired brinner. Your tummy will thank you.

Pumpkin pancakes

Prep & cook time: 40 mins
Servings: 6

• 1 1/2 C milk
• 1 C pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 C all-purpose flour
• 2 T vinegar
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t salt

Mix wet ingredients together in a bowl. Combine dry ingredients in a separate bowl. Stir the pumpkin mixture into the dry ingredients just enough to combine. 

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 C for each pancake. Brown on both sides and serve hot with real maple syrup and fresh whipped cream. They're great plain, too! Nutrition info is for plain pancakes. 

Nutrition Facts

Serving Size 169 g

Amount Per Serving

Calories  269 Calories from Fat  63

% Daily Value*

Total Fat  7.0g 11%

Saturated Fat  2.0g 10%

Trans Fat  0.0g

Cholesterol  32mg 11%

Sodium  446mg 19%

Total Carbohydrates  43.9g 15%

Dietary Fiber  2.6g 11%

Sugars  9.0g

Protein  7.8g

Vitamin A 128% • Vitamin C 4% Calcium 11% • Iron 16%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium
• Very high in vitamin A
• Very high in vitamin B6
• Very high in vitamin B12