Light and Fluffy Pumpkin Pancakes
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 1/4 cups all-purpose flour
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 pinch clove
- 1 cup 1% low-fat milk (can be any kind)
- 6 tablespoons canned pumpkin puree
- Carbohydrate 38.150624277312 g
- Cholesterol 62.6933332784025 mg
- Fat 23.9191674802531 g
- Fiber 3.4057333927502 g
- Protein 5.77533483507644 g
- Saturated Fat 14.9642389456097 g
- Serving Size 1 1 serving(s) (139g)
- Sodium 2499.43932056753 mg
- Sugar 34.7448908845618 g
- Trans Fat 1.7896231654165 g
- Calories 387 calories
Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup. Makes about six 6-inch pancakes.
