Thanksgiving Pancakes
Pumpkin Thanksgiving pancakes from scratch, with cake mix or Bisquick are fun. Make into a turkey with fruit or as a Halloween breakfast too.
Servings: 4
Calories: 256kcal
Equipment
- 1 pan
- 1 bowl
Ingredients
- 1 c all purpose flour
- 1/2 c pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 c milk
- 1/4 c brown sugar
- 1 egg
- 2 tbsp butter melted
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar. In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Nutrition
Serving: 2oz | Calories: 256kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 320mg | Potassium: 165mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1519IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg