Pumpkin Sour Cream Pancakes Recipe

Name: Pumpkin Sour Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons sugar; 1 egg; 1 cup milk or 1 cup buttermilk; 1/4 cup sour cream; 1/4 cup canned pumpkin; 1 tablespoon butter, melted; 1 tablespoon vanilla

Servings: persons

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk or 1 cup buttermilk
1/4 cup sour cream
1/4 cup canned pumpkin
1 tablespoon butter, melted
1 tablespoon vanilla

1
Mix flour, baking powder, salt, and sugar together in medium-size bowl.
2
Combine remaining ingredients in small bowl.
3
Slowly whisk liquids into dry ingredients.
4
Spray a grill pan with cooking oil.
5
Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
6
Turn over and cook for a few minutes on the other side.
7
Do not overcook (they should be moist).
8
Serve with butter and syrup.

649

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 2 tablespoons sugar, and more.

Yes, Pumpkin Sour Cream 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 Sour Cream Pancakes

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