Food and Nutrition

Accessibility


| Share

Pumpkin Pancakes

Pumpkin Pancakes
 
Pumpkin Pancakes
This healthy recipe comes from NDSU Extension Service.

Ingredients

1 c. all-purpose flour

1 c. whole-wheat flour

2 Tbsp. brown sugar

1 Tbsp. baking powder

1 ¼ tsp. pumpkin pie spice

½ tsp. salt

1 egg, lightly beaten

½ c. canned pumpkin

1 ¾ c. low-fat milk

2 Tbsp. vegetable oil

Directions

In a large bowl, combine flours, brown sugar, baking powder, pumpkin pie spice and salt.

In a medium bowl, combine egg, canned pumpkin , milk and vegetable oil, mixing well.

Add wet ingredients to flour mixture, stirring until just moist. Batter may be lumpy. (For thinner batter, add more milk.)

Lightly coat a griddle or skillet with cooking spray and heat on medium.

Using a ¼ cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1½ to 2½ minutes. Repeat with remaining batter. Makes about 20 pancakes.

Makes 10 servings. Each serving has 150 calories, 4 g fat, 5 g protein, 24 g carbohydrate, 2 g fiber and 85 mg sodium.

Files
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.