review of Pumpkin Pancakes

Would love to have the recipe as well. They sound yummy.

I like to add cinnamon to this too. These are more moist than regular pancakes and my kids love them!

Ingredients

1 cup all-purpose flour
1 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 egg, lightly beaten
1 cup buttermilk
1/3 cup canned pumpkin
1 Tbs. unsalted butter, melted
1 Tbs. unsalted butter
Maple syrup
Fresh raspberries
Directions

1. In a large bowl combine the flour, sugar, baking powder, and baking soda. Add egg, buttermilk, pumpkin, and melted butter; whisk to combine.

2. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon unsalted butter; swirl pan to coat. Spoon heaping tablespoons of batter 2 inches apart into skillet. Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium.

3. Repeat with remaining batter and unsalted butter. Serve warm with syrup and raspberries.

Quick and Easy Pumpkin Pancakes: Prepare as above, except whisk together 1 cup buttermilk pancake mix, 2/3 cup lowfat milk, and 1/3 cup canned pumpkin. Makes 8 3-inch pancakes


Nutrition Facts

Servings Per Recipe 12 to 14 3-inch pancakes

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Amount Per Serving
Calories 76
Total Fat (g) 3
Saturated Fat (g) 1
Monounsaturated Fat (g) 1
Cholesterol (mg) 24
Sodium (mg) 111
Carbohydrate (g) 11
Total Sugar (g) 2
Protein (g) 2
Vitamin C (DV%) 1
Calcium (DV%) 6
Iron (DV%) 4

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