I made pancakes this morning for myself, my mom, & my aunts.

I made regular pancakes and pumpkin spice pancakes because no one wanted the pumpkin ones except me.

How boring are they?!

I decided to make pancakes because I have yummy local maple syrup from Lyonsville Sugarhouse.

I got it at the farmers market that I frequent (every Saturday!)

Pumpkin Pancakes
Yield: 10

Pumpkin Pancakes

These pancakes are perfect for an Autumn Sunday morning!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon,
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup milk
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoons melted butter
  • 1 egg

Instructions

  1. In a small bowl, mix together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves.
  2. In a separate bowl, sir together the milk, canned pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
  5. Once the tops of the pancakes begin to form bubbles, approximately 2-4 minutes.
  6. Flip the pancakes.
  7. Cook for another 2-4 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 111 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 27mg Sodium: 242mg Carbohydrates: 17g Fiber: 1g Sugar: 3g Protein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.