Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 teaspoon ground allspice; 2 large eggs; 1/2 cup pure pumpkin; Vegetable oil, for cooking; 3 tablespoons maple syrup, plus more for serving; 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off; 2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 1 cup milk; 3 tablespoons unsalted butter, melted

Pumpkin Pancakes

What ingredients do I need to make Pumpkin Pancakes?

Can I use fresh pumpkin instead of canned pumpkin puree?

How can I make my pumpkin pancakes fluffier?

Can I make pumpkin pancakes ahead of time?

What toppings go well with pumpkin pancakes?

Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor -- perfect with a hot cup of coffee on a cool morning!

Milk

Eggs

Wheat

Vegetarian

Gluten Free

Lactose Free

Seasonings

gram

ground ginger

salt

Rising Agents

baking soda

ground allspice

eggs

Canned Vegetables

pumpkin puree

Oils

milliliter

vegetable oil

Syrup

maple syrup

Flour & Meal

all purpose flour

baking powder

ground cinnamon

milk

Butter & Margarine

unsalted butter

Vitamin K

Vitamins

Vitamin C

Beta-carotene

Vitamin A

Lycopene

Calcium

Minerals

Water

Calories

Protein

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Manganese

Copper

Dietary Fiber

Carbohydrates

Folic Acid (B9)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Zinc

Potassium

Phosphorus

Iron

Vitamin D

Selenium

Magnesium

Trans fatty acids

Choline

Sodium

Sugar

Cholesterol

Lutein+zeaxanthin

Beta-cryptoxanthin

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

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Pumpkin Pancakes

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