4.5
2 ratings

Pumpkin Pancakes

A fun fall breakfast for AM or PM
Courtesy of McCormick

Courtesy of McCormick

Use up any leftover holiday canned pumpkin to make these flavorful flapjacks. 

Courtesy of McCormick

Ingredients

  • 1 egg
  • 1 2/3 Cup milk
  • 1/2 Cup canned pumpkin
  • 2 Tablespoons melted butter
  • 1 Teaspoon McCormick® All Natural Pure Vanilla Extract
  • 2 Cups flour
  • 2 Tablespoons packed brown sugar
  • 1 Tablespoon McCormick® Pumpkin Pie Spice
  • 1 Tablespoon baking powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt

Directions

Beat egg in medium bowl.

Add milk, pumpkin, butter and vanilla; mix well.

Mix remaining ingredients in large bowl until well blended.

Add pumpkin mixture; stir just until blended.

Let stand 5 minutes.

Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet.

Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.

Nutritional Facts
Servings5
Calories Per Serving321
Total Fat9g13%
Sugar11gN/A
Saturated5g24%
Cholesterol52mg17%
Protein9g18%
Carbs51g17%
Vitamin A281µg31%
Vitamin B120.5µg18.8%
Vitamin C1mg1%
Vitamin D1µg9%
Vitamin E0.6mg3.9%
Vitamin K5µg4%
Calcium327mg33%
Fiber2g9%
Folate (food)25µgN/A
Folate equivalent (total)25µg6%
Iron2mg9%
Magnesium29mg7%
Monounsaturated2gN/A
Niacin (B3)0.8mg5.2%
Phosphorus425mg61%
Polyunsaturated0.7gN/A
Potassium241mg5%
Riboflavin (B2)0.2mg16.5%
Sodium522mg22%
Sugars, added5gN/A
Thiamin (B1)0.1mg9%
Trans0.2gN/A
Water108gN/A
Zinc0.8mg7.6%