Pumpkin Pancakes – a delicious recipe with All-purpose, Cinnamon, Baking Powder, Brown Sugar, Egg, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat an electric griddle to medium heat or heat a large skillet on the stove over medium heat. If using a skillet and it is not a non-stick pan, spray with cooking spray.
2
In a small bowl add flour, cinnamon and baking powder. Set aside.
3
In the bowl of a stand mixer beat brown sugar and egg together. Add milk, pumpkin puree and yogurt. Continue to beat mixture. Slowly add flour mixture and continue to beat until the flour is incorporated.
4
Spoon 1/3 cup sized scoops of the batter onto the griddle or skillet. Fit as many as you can into the skillet without crowding. Flip when bubbles start to form and pop on the top. Cook for an additional 3 minutes on the other side. Remove, cooked pancakes to a plate and repeat if you have more batter.
415
kcal
Calories
6
g
Fat
78
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 teaspoon Cinnamon, 1 teaspoon Baking Powder, 1/2 cups Brown Sugar, and more.
Yes, Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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