Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup half-and-half (or whole milk); 2 tablespoons melted butter; 1 pinch salt; ¼ cup sugar; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 cup pumpkin puree; ¼ teaspoon freshly grated nutmeg; ⅛ teaspoon cinnamon; vegetable oil or butter, for the pan

Servings: persons

4 eggs
1 cup half-and-half (or whole milk)
2 tablespoons melted butter
1 pinch salt
¼ cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 cup pumpkin puree
¼ teaspoon freshly grated nutmeg
⅛ teaspoon cinnamon
vegetable oil or butter, for the pan

1
Combine all ingredients except vegetable oil in a blender and process until smooth.
2
Let stand for at least 15 minutes.
3
Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium.
4
Spoon 2 to 4 tablespoons batter for each cake -- the batter is thinner than traditional pancake batter and will spread.
5
Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes.
6
Turn and cook the other side.
7
Repeat until all batter is used.
8
Serve as dessert, as a base for meats, or with butter and syrup.

354

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: 4 eggs, 1 cup half-and-half (or whole milk), 2 tablespoons melted butter, 1 pinch salt, 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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