Pumpkin Pancakes Topped with Blueberry Preserves Recipe

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Pumpkin Pancakes Topped with Blueberry Preserves Recipe
Jane Bruce

Wake up to these fall-inspired pumpkin pancakes topped with sweet blueberry preserves.

1
Servings
789
Calories Per Serving
Deliver Ingredients
Makes
4 large pancakes

Ingredients

  • 1 Cup pumpkin pancake mix
  • 2 Tablespoons butter, melted
  • 3/4 Cups milk
  • 1 egg

Directions

Preheat the stove to meduim-low. Wisk together eggs, butter, and milk in a large bowl. Stir in the pumpkin pancake mix. Mix the batter until it's free of lumps. Cook the batter on the stove, then let pancakes sit for a few minutes. Top the pancakes with blueberry preserves, and serve.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
35g
54%
Sugar
9g
N/A
Saturated Fat
20g
98%
Cholesterol
239mg
80%
Protein
27g
54%
Carbs
94g
31%
Vitamin A
350µg
39%
Vitamin B12
1µg
21%
Vitamin B6
0.4mg
20.6%
Vitamin D
4µg
1%
Vitamin E
1mg
6%
Vitamin K
3µg
3%
Calcium
776mg
78%
Folate (food)
95µg
N/A
Folate equivalent (total)
153µg
38%
Folic acid
34µg
N/A
Iron
10mg
57%
Magnesium
149mg
37%
Monounsaturated
9g
N/A
Niacin (B3)
8mg
42%
Phosphorus
1184mg
100%
Polyunsaturated
3g
N/A
Potassium
842mg
24%
Riboflavin (B2)
2mg
100%
Sodium
1846mg
77%
Thiamin (B1)
0.8mg
52.4%
Trans
0.9g
N/A
Zinc
4mg
24%

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