Double Pumpkin Pancake recipe

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Ingredients

½ cup finely chopped pumpkin seeds
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 ⅓ cups milk
1 cup pumpkin puree
½ cup vegetable oil
1 medium egg
2 tablespoons white sugar
1 teaspoon vegetable oil

Nutrition Info

559.8 calories
carbohydrate: 41.8 g
cholesterol: 53 mg
fat: 40 g
fiber: 5 g
protein: 12.9 g
saturatedFat: 6.8 g
servingSize: -
sodium: 906 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.

  2. Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth, mix into flour mixture until batter is smooth.

  3. Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.

Recipe Yield

4 servings

Recipe Note

I've been making pumpkin pancakes from various recipes but just feel something is missing. So I decided to add some texture to it. It turned out to be so delicious! Serve pancakes with maple syrup and butter.

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