Eggland’s Best Pumpkin Pancakes

Eggland’s Best Pumpkin Pancakes
Staff Writer

Pumpkin Pancakes

Whether they're silver dollar, regular, thin, drenched in syrup, patted with butter, or topped with compote, there's a pancake type for just about everyone! This recipe is no exception and will surely excite tastebuds for both pumpkin and pancake lovers who are looking for a bit of Fall on their brunch plates.

4
Servings
1200
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4 Cups all-purpose flour
  • 1/4 Cup light brown sugar, packed
  • 2 Tablespoons granulated sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon pumpkin pie spice
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon salt
  • 1 1/2 Cup low-fat buttermilk
  • 1 1/3 Cup pure pumpkin
  • 2 Eggland's Best large eggs
  • 2 Tablespoons canola oil
  • 2 Teaspoons vanilla extract

Directions

In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Blend well and set aside.

In another large bowl, whisk buttermilk, pumpkin, eggs, canola oil, and vanilla extract until mixed; slowly add dry ingredients and beat well.

Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.  

Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute. Repeat until all batter is used.

Top with butter and maple syrup, or with fresh whipped cream.

Nutritional Facts

Total Fat
32g
46%
Sugar
44g
49%
Saturated Fat
8g
33%
Cholesterol
72mg
24%
Carbohydrate, by difference
202g
100%
Protein
24g
52%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
283mg
28%
Choline, total
66mg
16%
Fiber, total dietary
20g
80%
Fluoride, F
7µg
0%
Folate, total
380µg
95%
Iron, Fe
15mg
83%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
468mg
67%
Riboflavin
1mg
91%
Selenium, Se
55µg
100%
Sodium, Na
464mg
31%
Thiamin
1mg
91%
Water
29g
1%
Zinc, Zn
2mg
25%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.