1 rating

Pumpkin Pancakes Topped with Blueberry Preserves Recipe

October 30, 2013

Haley Willard

Jane Bruce

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

Servings

789

Calories Per Serving

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

Servings1

Calories Per Serving789

Total Fat35g54%

Sugar9gN/A

Saturated20g98%

Cholesterol239mg80%

Protein27g54%

Carbs94g31%

Vitamin A350µg39%

Vitamin B121µg21%

Vitamin B60.4mg20.6%

Vitamin D4µg1%

Vitamin E1mg6%

Vitamin K3µg3%

Calcium776mg78%

Folate (food)95µgN/A

Folate equivalent (total)153µg38%

Folic acid34µgN/A

Iron10mg57%

Magnesium149mg37%

Monounsaturated9gN/A

Niacin (B3)8mg42%

Phosphorus1184mg100%

Polyunsaturated3gN/A

Potassium842mg24%

Riboflavin (B2)2mg100%

Sodium1846mg77%

Thiamin (B1)0.8mg52.4%

Trans0.9gN/A

Zinc4mg24%