Pumpkin Pancakes With Pumpkin Maple Syrup Recipe

Name: Pumpkin Pancakes With Pumpkin Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1 ¼ teaspoons pumpkin pie spice; ½ teaspoon salt; 1 ½ cups milk; ½ cup canned pumpkin (not pie mix); 2 tablespoons apple butter; ¼ cup water; 1 large egg, lightly beaten; 2 tablespoons canola oil; 1 cup maple syrup; 1 ¼ cups canned pumpkin; ¼ teaspoon cinnamon

Servings: persons

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 ¼ teaspoons pumpkin pie spice
½ teaspoon salt
1 ½ cups milk
½ cup canned pumpkin (not pie mix)
2 tablespoons apple butter
¼ cup water
1 large egg, lightly beaten
2 tablespoons canola oil
1 cup maple syrup
1 ¼ cups canned pumpkin
¼ teaspoon cinnamon

1
In a medium bowl combine flour, sugar, baking powder, pumpkin pie spice and salt and mix until blended.
2
In another bowl combine milk, pumpkin, apple butter, water, egg and oil and blend well.
3
Grease and heat griddle over low-medium heat.
4
Pour pumpkin mixture into flour mixture and blend until moistened but still lumpy.
5
Let batter sit 3-5 minutes.
6
Pour 1/4 cup of batter (for each pancake) onto griddle.
7
Cook until bubbles form and edges begin to look dry.
8
Flip pancakes and cook until both sides are brown (they will brown more than regular pancakes due to the pumpkin and apple butter).
9
Repeat with remaining batter.
10
For Pumpkin Maple Syrup:.
11
Combine all ingredients in a small saucepan until warm and serve immediately with pancakes.

616

kcal

Calories

Fat

100

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 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 ¼ teaspoons pumpkin pie spice, and more.

Yes, Pumpkin Pancakes With Pumpkin Maple Syrup 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 With Pumpkin Maple Syrup

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