Makes: 8 Servings

Pumpkin Pancakes

Fluffy, pumpkin pancakes will delight your taste buds at breakfast or dinner. Top with raisins, sliced banana or applesauce.

Prep/ Cook time: Approximately 35 Minutes


  • 1 egg
  • ½ cup canned pumpkin
  • 1 ¾ cups nonfat or 1% milk
  • 2 tablespoons vegetable oil
  • 2 cups flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 5 tablespoons raisins (optional, to make faces)
Serving Size:  2 Pancakes
Total Fat5 g
Saturated Fat1 g
Cholesterol25 mg
Sodium510 mg
Total Carbohydrate31 g
Dietary Fiber1 g
Total Sugars7 g
Added Sugars included3 g
Protein6 g


  1. Combine eggs, pumpkin, milk and oil in large mixing bowl.
  2. Add flour, brown sugar, baking powder, pumpkin pie spice and salt to egg mixture. Stir gently.
  3. Lightly spray a large saute pan, skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat, saute pan, skillet or griddle over medium-high heat (300 degrees in an electric skillet). Using a 1/4 cup measure, pour batter on hot griddle.
  4. Put a face on the pancake, using raisins for eyes and teeth. Drop raisins in batter while it cooks.
  5. Pancakes are ready to turn when tops are bubbly all over, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.
  6. Refrigerate leftovers within 2 hours.

Source: recipe/ Pumpkin Pancakes

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