Eggland’s Best Pumpkin Pancakes

Eggland’s Best Pumpkin Pancakes
Staff Writer
Pumpkin Pancakes

Whether they're silver dollar, regular, thin, drenched in syrup, patted with butter, or topped with compote, there's a pancake type for just about everyone! This recipe is no exception and will surely excite tastebuds for both pumpkin and pancake lovers who are looking for a bit of Fall on their brunch plates.

4
Servings
514
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4  Cups  all-purpose flour
  • 1/4  Cup  light brown sugar, packed
  • 2  Tablespoons  granulated sugar
  • 2  Teaspoons  baking powder
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  ground cinnamon
  • 1  Teaspoon  pumpkin pie spice
  • 1/2  Teaspoon  ground ginger
  • 1/2  Teaspoon  ground nutmeg
  • 1/2  Teaspoon  salt
  • 1 1/2  Cup  low-fat buttermilk
  • 1 1/3  Cup  pure pumpkin
  • Eggland's Best large eggs
  • 2  Tablespoons  canola oil
  • 2  Teaspoons  vanilla extract

Directions

In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Blend well and set aside.

In another large bowl, whisk buttermilk, pumpkin, eggs, canola oil, and vanilla extract until mixed; slowly add dry ingredients and beat well.

Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.  

Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute. Repeat until all batter is used.

Top with butter and maple syrup, or with fresh whipped cream.

Nutritional Facts

Total Fat
22g
31%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
66g
51%
Protein
13g
28%
Vitamin A, RAE
94µg
13%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
338mg
34%
Choline, total
20mg
5%
Fiber, total dietary
6g
24%
Folate, total
126µg
32%
Iron, Fe
6mg
33%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
331mg
47%
Selenium, Se
15µg
27%
Sodium, Na
1543mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
184g
7%
Zinc, Zn
2mg
25%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.