Jennie’s Perfect Pumpkin Pancakes

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Jennie's Perfect Pumpkin Pancakes

Jennie's Perfect Pumpkin Pancakes
1½ cups flour
3/4 cup brown sugar
1/2 cup whole wheat flour
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. salt
1½ cups canned pumpkin
1 cup milk
1/4 cup vegetable oil
3 large eggs
1 tsp. vanilla extract

"A few years back when my mom moved away, it was my turn to make lots of holiday breakfasts. I love pumpkin, so I just added it to my mom's basic pancake recipe."

Prep: 10 minutes, Cook: 15 minutes, Makes: 12 pancakes

1. Stir together dry ingredients in a large bowl. Add remaining ingredients and mix until just blended.

2. Pour about 1/3 cup of batter into a lightly buttered skillet; cook over medium heat until lightly browned on the bottom. Turn and cook until done.

Nutritional Information:
(based on 1 pancake): 230 calories, 6 g protein, 9 g total fat (1.5 g sat., 0 g trans), 34 g carbohydrate, 2 g fiber, 13 g sugar, 75 mg cholesterol, 200 mg sodium, 5 points


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What size canned pumpkin (how many oz.)?

Comment Number: 4748


According to the Libby site: One 15 oz. can equals 1 3/4 cups pumpkin puree; one 29 oz. can equals 3 ½ cups pumpkin puree.

Comment Number: 4749


I loved these. They were easy and filled the house with the most delicious holiday smell and my family devoured them.

Comment Number: 4751