Pumpkin Pancakes
If you love pumpkin, hold onto your hotcakes… These pumpkin pancakes are the greatest invention since PSLs!
Ingredients
- 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 & Utensils
- Non-stick spray
- 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
