QUICK AND EASY PUMPKIN PANCAKES

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Quick and Easy Pumpkin Pancakes image

I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.

Provided by Matt Lenell

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
⅓ cup canned pumpkin
1 egg
4 teaspoons white sugar
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 teaspoon baking powder
½ cup milk, or more as needed
2 tablespoons pecan pieces, or to taste
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
  • Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
  • Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.

Nutrition Facts : Calories 190 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 493.4 mg, Sugar 8.4 g

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