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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.

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%