Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Pancakes Recipe
    Lost? Site Map

    Pumpkin Pancakes

    Pumpkin Pancakes. Photo by Boomette

    1/2 Photos of Pumpkin Pancakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    fluffernutter's Note:

    Great with powdered sugar, peach jam, maple syrup, as a base for creamed turkey, or rolled up with fried ham or Black Forest ham. The thin batter makes fantastic crepes and blintzes. They freeze well, too. I clipped the recipe from the New York Times in the mid-1980s, and it was originally titled "Marina Polvay's Pumpkin Pancakes"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients except vegetable oil in a blender and process until smooth. Let stand for at least 15 minutes.
    2. 2
      Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake -- the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
    3. 3
      Serve as dessert, as a base for meats, or with butter and syrup.

    Ratings & Reviews:

    • on November 11, 2010

      55

      I made half the recipe. In the batter, I used half and half cream, canola oil instead of melted butter, no salt, fresh pumpkin puree I made, and I omitted the nutmeg and used more cinnamon. I mixed them with a whisk. They were not thin (which for me is better). We ate them wtih maple syrup. Thanks Fluffernutter :) Made for Holiday tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Pancakes

    Serving Size: 1 (771 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.9
     
    Calories from Fat 21
    43%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 33.2 mg
    11%
    Sodium 47.5 mg
    1%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.8 g
    7%
    Protein 1.5 g
    3%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes