Perfect Pumpkin Pancakes

These fluffy pancakes get a nutritious boost of vitamin A and fiber from the addition of real pumpkin puree.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 2 cups all-purpose flour · 890 kcal in the whole recipe
• 2 tablespoons brown sugar · 92 kcal in the whole recipe
• 1 tablespoon baking powder · 15 kcal in the whole recipe
• 1 1/4 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 large egg · 72 kcal in the whole recipe
• 1/2 cup canned pumpkin · 68 kcal in the whole recipe
• 1 3/4 cups 1% low-fat milk · 196 kcal in the whole recipe
• 2 tablespoons vegetable oil · 251 kcal in the whole recipe

Method

1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.

   

2. In a medium bowl, thoroughly combine the egg, canned pumpkin, low-fat milk, and vegetable oil.

   

3. Pour the wet ingredients into the dry mixture, stirring gently just until moistened (the batter may remain slightly lumpy).

   

4. Lightly coat a griddle or non-stick skillet with cooking spray and heat over medium heat.

   

5. Pour 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form and begin to burst, then flip and cook until golden brown, about 1 1/2 to 2 1/2 minutes per side.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.