Pumpkin Pancakes Topped with Blueberry Preserves Recipe
Oct 30, 2013 | 4:54 pm
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.
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%