Pumpkin Pancakes
Pumpkins are a wonderful source of essential vitamins and minerals, including vitamin A, vitamin C, and potassium. These nutrients support healthy growth and development, particularly for vision and immune system function. Source: Kids a Cookin’ Kansas Family Nutrition Program
- Suitable from
- Finger foods (BLW)
- Total time
- 15min
- Makes
- 6servings
- Iron
- 0.4mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Pumpkin1 cup
- All-purpose flour2 cups
- Baking powder1 tablespoon
- Spices, pumpkin pie1 1/4 teaspoon
- Salt1 teaspoon
- Brown sugar6 teaspoons
- Egg1 piece
- Oil2 tablespoons
- Milk1 3/4 cup
Steps
Wash hands with soap and water.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
n a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.
Add wet ingredients to flour mixture, stirring just until 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 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 40kcal
- Protein
- 1.2g
- Fat
- 1.4g
- Carbs
- 5.7g
- Carbs57%
- Protein12%
- Fat32%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
40
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.