Pumpkin Pancakes

Pumpkin Pancakes
Servings: 8 Yield: 8 servings (16 pancakes) Prep 5 mins Cook 4 mins per batch

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 3/4 cups milk
  • 1/2 cup Libbys Solid Pack Pumpkin
  • 1 egg
  • 2 tablespoons vegetable oil
Topping (optional):
  • Maple syrup and chopped nuts

Make It

1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in large bowl.

2. Mix together milk, pumpkin, egg and oil in small bowl.

3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.

4. Heat griddle or skillet over medium heat. Brush lightly with oil. Pour 1/4 cup batter onto griddle for each pancake; flatten slightly with back of spoon to 4- to 5-inch diameter. Cook until bubbles form on surface and begin to burst, 1 to 2 minutes. Flip over; continue cooking 1 to 2 minutes or until golden brown. Repeat with remaining batter. Top with maple syrup and chopped nuts if desired. Makes 8 servings (16 pancakes).

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 202, Fat, total (g): 6, chol. (mg): 34, sat. fat (g): 2, carb. (g): 30, fiber (g): 2, pro. (g): 3, sodium (mg): 446, Percent Daily Values are based on a 2,000 calorie diet.