Quick and Easy Pumpkin Pancakes recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 493.4 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 pancakes

Recipe Note

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

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