Pumpkin Pancakes Recipe

 Pumpkin Pancakes Recipe Pumpkin Pancakes Recipe photo by Taste of Home Rating 5

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"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."

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Pumpkin Pancakes Recipe
  • Prep/Total Time: 20 min.
  • Yield: 6 Servings
    •
10 10 20

Ingredients

  • 2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Maple syrup

Directions

  • In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.
  • Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.

Nutritional Facts 1 serving (2 each) equals 333 calories, 16 g fat (6 g saturated fat), 91 mg cholesterol, 587 mg sodium, 37 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Pumpkin Pancakes in Quick Cooking November/December 2002, p12

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Reviews for Pumpkin Pancakes

Pumpkin Pancakes Recipe

Pumpkin Pancakes

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(1-4) of 4 reviews

Reviewed on Oct. 21, 2012 by sherry arvin

I added 2 eggs and used 1% milk,instead of evaporated milk.I did not add vanilla

Reviewed on Oct. 13, 2012 by Ab0628

Great fall breakfast

Reviewed on Oct. 13, 2012 by Ab0628

Good fall breakfast.

Reviewed on Mar. 03, 2012 by btaylor123

Lovely light brown pancakes with good texture, a wonderful smell, and delicious pumpkin-cinnamon flavor.

 
 

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