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Ingredients
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- 1 cup leftover pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a bowl, whisk together the pumpkin puree, eggs, and milk until well combined.
- In a separate bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For thinner pancakes, add a little more milk.
- For thicker pancakes, use a little less milk.
- You can add chocolate chips or blueberries to the batter.
- Serve with maple syrup, whipped cream, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pancakes
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg