Quick and Easy Pumpkin Pancakes
I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.
- 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
- 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.
serving: 8 pancakes
calories: 190 kcal
carbohydrates: 31.9 g
protein: 7.2 g
saturated fat: 1.1 g
cholesterol: 48.9 mg
sodium: 493.4 mg
fiber: 4.6 g
sugar: 8.4 g