Quick and Easy Pumpkin Pancakes

Name: Quick and Easy Pumpkin Pancakes recipe
Prep time: 10 min
Cook time: 10 min
Yield: 8 pancakes
Cuisine: Global
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

by Benjamin Marie 1 year ago

4.4 (5)

10 minutes

190 kcal

31.9 g carbs

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Description

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

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

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.

Nutrition Facts

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