Try this The Best Pumpkin Pancakes Yield: About 12 pancakes recipe, or contribute your own.
Suggest a better descriptionInstructions
Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
Place brown sugar in a small bowl and crumble with finger tips until no clumps remain. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over-mix). Let batter rest 3 minutes.
Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
Recipe source: Cooking Classy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (543g) | ||
Recipe Makes: 1 | ||
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Calories: 1600 | ||
Calories from Fat: 1438 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 159.7g | 213 % | |
Saturated Fat 94.7g | 474 % | |
Monounsaturated Fat 43.9g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1218.6mg | 375 % | |
Sodium 1433.9mg | 49 % | |
Potassium 592.7mg | 16 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 11.7g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1600
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