Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 ⅔ cups milk; ½ cup canned pumpkin; 2 tablespoons melted butter; 1 teaspoon McCormick Pure Vanilla Extract; 2 cups flour; 2 tablespoons packed brown sugar; 1 tablespoon McCormick Pumpkin Pie Spice; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt

Servings: persons

1 egg
1 ⅔ cups milk
½ cup canned pumpkin
2 tablespoons melted butter
1 teaspoon McCormick Pure Vanilla Extract
2 cups flour
2 tablespoons packed brown sugar
1 tablespoon McCormick Pumpkin Pie Spice
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt

1
Beat egg in medium bowl.
2
Add milk, pumpkin, butter and vanilla; mix well.
3
Mix remaining ingredients in large bowl until well blended.
4
Add pumpkin mixture; stir just until blended.
5
Let stand 5 minutes.
6
Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet.
7
Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, 1 ⅔ cups milk, ½ cup canned pumpkin, 2 tablespoons melted butter, 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.

Pumpkin Pancakes

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