Pumpkin Pancakes
If you love pumpkin, hold onto your hotcakes… These pumpkin pancakes are the greatest invention since PSLs!
Ingredients
Non-stick spray
2 cups all-purpose baking mix*
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 teaspoon (regular or imitation) vanilla extract
2 cups low-fat milk
* 2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt
Equipment
Large bowl
Large frying pan
Mixing spoon
Measuring cups and spoons
Spatula
Instructions
- Before you begin, wash your hands, surfaces, utensils, and tops of cans.
- Combine baking mix, sugar, baking powder, ground cinnamon, and pumpkin pie spice in a large bowl.
- Add pumpkin and vanilla. Stir.
- Slowly add milk until desired consistency is reached.
- Allow batter for sit for about 5 minutes before cooking.
- Spray pan with non-stick spray and place over medium heat.
- Using a 1/4 cup measure, pour batter onto the pan. Cook on one side until bubbles begin to form.
- Flip pancakes and cook on the second side until golden brown.
Nutrition Facts
Serving Size
4 pancakes
Per serving
Amount
Calories
240
Total Fat
7g
Sodium
770mg
Total Carbohydrate
40g
Protein
7g
