Pumpkin Pie Pancakes
2 Review(s)
35 Min
Prep : 35 Min
A fun twist on ordinary pancakes, these made-from-scratch pancakes are sure to become a new family favourite - and a welcome addition to any brunch or breakfast menu.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups flour
2
1/4 cup sugar
3
2 tsp. Magic Baking Powder
4
1 tsp. baking soda
5
1 tsp. pumpkin pie spice
6
1/2 tsp. salt
7
2 eggs
8
1-1/2 cups buttermilk
9
1/4 cup oil
10
1 cup canned pumpkin
11
1/2 cup maple syrup
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How do I make it ?
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Step 1
Mix first 6 ingredients. Step 2
Whisk eggs, buttermilk and oil in large bowl until blended. Add pumpkin; mix well. Stir in flour mixture. Step 3
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1 Tbsp. batter for each pancake; cook until bubbles start to form on tops, then turn to brown other sides. Step 4
Serve topped with syrup. Kraft Kitchen Tips!
Note
To keep cooked pancakes warm while cooking remaining pancakes, place hot pancakes in shallow pan; cover loosely with foil. Keep in 200ºF oven until all pancakes are cooked and ready to serve.
Special Extra
Serve pancakes topped with thawed Cool Whip Whipped Topping.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 1.5 g
8 %
Cholesterol 50 mg
Sodium 460 mg
19 %
Carbohydrate 49 g
Fibre 2 g
Sugars 23 g
Protein 7 g
Vitamin A
50 %
Vitamin C
2 %
Calcium
15 %
Iron
15 %
Servings
8 servings, 4 pancakes (116 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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