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    You are in: Home / Recipes / Pumpkin Pancakes Recipe
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    Pumpkin Pancakes

    Pumpkin Pancakes. Photo by JanuaryBride

    1/2 Photos of Pumpkin Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    JanuaryBride's Note:

    The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.

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    Ingredients:

    Serves: 6

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
    2. 2
      In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
    3. 3
      Pour the egg mixture into the flour mixture and stir until just blended.
    4. 4
      Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
    5. 5
      Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:

    • on April 25, 2012

      55

      this recipe was easy and delicious. I used vanilla yoghurt since i don't really eat plain yoghurt much and had some in the fridge. Thanks again for sharing this recipe ^_^ the pancakes came out perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2011

      55

      LOVE these pancakes, wish I'd taken a photo but they were gone before I got to them. It does make a lot but you can always freeze some if they last that long. The perfect blend of fall flavors and spices and just what I was looking for to use up some extra pumpkin I had left over. I'll be making this again and will make sure I take a photo at that time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2011

      55

      After making a batch of pumpkin smoothies this morning, I had a cup of remaining pumpkin puree and went looking for a recipe to use up my leftovers. This recipe appealed to me because it didn't contain oil, and because it looked fairly easy to veganize. I was thrilled with the results - light, fluffy cakes without too much sweetness or too strong pumpkin flavor. Yum! I froze them in bags of 3 for my kids to defrost and eat before school. :o) For the record, I used Ener-G egg replacer, vanilla soy yogurt, and almond milk. I also used pumpkin pie spice in place of the specified spices. Thanks for a great recipe!

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

    Read All Reviews (9)

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    Nutritional Facts for Pumpkin Pancakes

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.5
     
    Calories from Fat 48
    15%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.4 g
    12%
    Cholesterol 102.5 mg
    34%
    Sodium 903.0 mg
    37%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 2.4 g
    9%
    Sugars 20.1 g
    80%
    Protein 10.3 g
    20%

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