Perfect Pumpkin Pancakes

Fluffy, pumpkin pancakes will delight your taste buds at breakfast or dinner. Top with sliced banana or applesauce.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• budget-friendly
• comfort food
• sweet

Ingredients

• 2 cup all-purpose flour
• 6 teaspoon brown sugar
• 1 tablespoon baking powder
• 1.25 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 egg (large)
• 0.5 cup canned pumpkin
• 1.75 cup 1% low-fat milk
• 2 tablespoon vegetable oil

Instructions

1. Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
2. In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil; mix well.
3. Add wet ingredients to flour mixture, stirring just until moist.
4. Batter may be lumpy. (For thinner batter, add more milk.) Lightly coat a griddle or skillet with cooking spray and heat on medium.
5. Using a 1/4 cup measure, pour batter onto hot griddle.
6. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes.
7. Repeat with remaining batter.
8. Makes about 1 dozen 3 1/2 inch pancakes.

Nutrition (per serving)

• Calories: 132
• Protein: 4 g
• Carbohydrates: 21.3 g
• Fat: 3.3 g
• Fiber: 0.9 g
• Sodium: 340 mg
• Saturated Fat: 0.7 g
• Sugar: 4.4 g
• Cholesterol: 19 mg