Pumpkin Pancakes Topped with Blueberry Preserves Recipe

Pumpkin Pancakes Topped with Blueberry Preserves Recipe
Contributor
Jane Bruce

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

1
Servings
589
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
25g
36%
Sugar
18g
20%
Saturated Fat
6g
25%
Cholesterol
23mg
8%
Carbohydrate, by difference
73g
56%
Protein
18g
39%
Vitamin A, RAE
89µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
329mg
33%
Choline, total
54mg
13%
Fiber, total dietary
3g
12%
Folate, total
148µg
37%
Iron, Fe
3mg
17%
Magnesium, Mg
55mg
17%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
374mg
53%
Riboflavin
1mg
91%
Selenium, Se
28µg
51%
Sodium, Na
875mg
58%
Vitamin D (D2 + D3)
2µg
13%
Water
260g
10%
Zinc, Zn
2mg
25%

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.