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    You are in: Home / Recipes / Becki's Pumpkin Pancakes Recipe
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    Becki's Pumpkin Pancakes

    1/4 Photos of Becki's Pumpkin Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    looneytunesfan's Note:

    My co-worker makes these every year for our holiday staff meeting. They are delicious and can be frozen.

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    Units: US | Metric


    1. 1
      Mix the first 6 ingredients.
    2. 2
      In a seperate bowl, beat together the eggs, oil & water. Stir in buttermilk and canned pumpkin.
    3. 3
      Mix together dry & liquid ingredients. Pour onto hot griddle & cook until done. Sprinkle with confectioners sugar if desired.

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    Ratings & Reviews:

    • on October 26, 2009


      10 stars! These are amazing! By far the best pancakes I have ever made. Great in the Fall but I think I will make these all year long! Thank you so much for the recipe! P.S. Wonderful picture CoffeeB! That is what made me want to make this recipe.

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    • on September 18, 2010


      I just made these for dinner. I had some frozen fresh pumpkin from last year, it happened to be 1-1/2 cups so of course I had to make this recipe. I'm so glad I did. Everyone loved them, my seven yr old ate 2 pancakes usually it's only 1 for her. I will be making these again for sure, thanks so much for posting!

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    • on October 12, 2009


      Oh my...just like pumpkin pie says DH. What a lovely recipe for this time of year. I cut the recipe in 1/2 and still had lots. :-) Taking your advice about the freezing part. Made for KK's Mini-Cook-a-Thon~

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    Nutritional Facts for Becki's Pumpkin Pancakes

    Serving Size: 1 (1806 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 888.9
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 6.4 g
    Cholesterol 221.3 mg
    Sodium 1618.2 mg
    Total Carbohydrate 119.6 g
    Dietary Fiber 7.6 g
    Sugars 16.5 g
    Protein 28.7 g

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