Ingredients for Light And Fluffy Pumpkin Pancakes
- All Purpose Flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- Cinnamon
- Ginger
- Nutmeg
- ½ teaspoon salt
- Clove
- 1% Low Fat Milk
- Canned Pumpkin Puree
- Butter
- 1 large egg
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How to Make Light And Fluffy Pumpkin Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ¼ cups milk, 1 cup canned pumpkin puree, ¼ cup melted unsalted butter, and 1 large egg.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Lightly grease a griddle or large skillet and heat over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite butter and syrup. Makes approximately 6 six-inch pancakes.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
41g
Fat
23g
Carbs
14g
