PUMPKIN PIE PANCAKES

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Pumpkin Pie Pancakes image

A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.

Provided by Sierra Silver

Categories     Breakfast

Time 50m

Yield 18 pancakes, 6 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
2 cups 2% low-fat milk
1/3 cup brown sugar
2 teaspoons vanilla extract
1/4 cup oil

Steps:

  • In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
  • In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
  • Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
  • Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
  • Flip, and allow to cook for two more minutes.

Nutrition Facts : Calories 376.7, Fat 11.6, SaturatedFat 2.4, Cholesterol 6.5, Sodium 460.8, Carbohydrate 60.2, Fiber 4.2, Sugar 17.3, Protein 9.4

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