Pumpkin Harvest Pancakes
Pumpkin Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
sugar
spice
taste
autumn
fall
breakfast
pumpkin
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cloves
- 1 15-oz can pumpkin puree
- 1/4 teaspoon nutmeg
- 1 bowl one
- 2 cups flour (optional half whole wheat flour)
- 4 tablespoons brown sugar
- 1/2 teaspoon ground allspice
- 3/4 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice (or more according to taste)
- 1 bowl two
- 1 1/4 cups whole milk (1 cup first add rest to final)
- 2 teaspoon vanilla extract
- 3 tablespoons vegetable oil (i use olive oil)
- 2 tablespoons vinegar
- 1 bag chocolate chips (optional)
- Carbohydrate 102.660580208333 g
- Cholesterol 211.5 mg
- Fat 37.610014375 g
- Fiber 11.9771543829342 g
- Protein 15.4426833333333 g
- Saturated Fat 4.17783925 g
- Serving Size 1 1 Serving (368g)
- Sodium 799.0315625 mg
- Sugar 90.6834258253992 g
- Trans Fat 1.5827244375 g
- Calories 805 calories
Combine two bowls. Add extra 1/4 cup Milk to mixture. Heat oiled pan over medium high heat. Pour batter (1/4 cup each pancake). Lightly brown sides (around 2 minutes). They won't really bubble like normal pancakes, so be careful you don't burn them!
