Happy Herbivore Recipe

Pumpkin Pancakes

Servings: 6

Come fall, I love anything that has pumpkin in it. I’m a sucker for the pumpkin flavoring, but I also feel good about slipping squash into my food. This means that any recipe of mine that can get a little pumpkin love does—including my pancakes!

Picture of Pumpkin Pancakes

Additional Info

Recipe added on November 3, 2013 by

Ingredients

Instructions

In a mixing bowl, whisk flour with baking powder, pumpkin pie spice, and salt until well combined. Stir in pure pumpkin, nondairy milk, and sugar if using. Let batter rest for 10 minutes. Meanwhile, heat a nonstick skillet. When a drop of water fizzles on the skillet, It’s ready. Turn heat down to low and pour pancake batter into skillet, ¼ cup at a time. Cook on one side until bubbles form, about 2 minutes, then gently flip it over and cook another 2–3 minutes. Repeat until you are out of batter. Dip in maple syrup, if desired.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 6
  • Amount Per Serving
  • Calories 89
  • Fat 0.80g
  • Carbohydrate 18.30g
  • Dietary Fiber1.10g
  • Sugars1g
  • Protein2.40g

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