Perfect Pumpkin Pancakes
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Ingredients
- 2 cups flour
- 6 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 egg
- 1/2 cup pumpkin (canned)
- 1 3/4 cups milk, low-fat
- 2 tablespoons vegetable oil
Instructions
- Wash hands with soap and water.
- Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
- In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil; mix 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
| Calories | 130 |
|---|---|
| Protein | 4 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 17 mg |
| Sodium | 354 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Kids a Cookin’ Kansas Family Nutrition Program