Pumpkin Pancakes
Nothing says hello fall like some delicious pumpkin pancakes! With a touch of fall spices, these pancakes are sure to be a hit for breakfast, lunch, or dinner! You can actually use many different winter squash to make the puree, such as butternut, buttercup, kabocha, or pie pumpkin. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Large Bowl
- Griddle or Cast Iron
Ingredients
- 1 cup winter squash puree* can use pumpkin, kabocha, butternut, buttercup, or canned
- 1½ cups milk
- 1 egg*
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2½ tsp fall spices such as cinnamon, nutmeg, ginger, allspice, or a combination
Instructions
- In a large bowl, mix together the squash puree, milk, egg, oil, and vinegar
- In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients and gently fold until just combined
- Heat a lightly greased griddle or pan over medium-high heat. Scoop approximately ¼ cup of batter onto the pan for each pancake. Brown on both sides and serve hot with toasted pecans or pumpkin seeds, maple syrup, butter, or whipped cream.
Notes
Adapted from All Recipes
Nutrition
Calories: 240kcalCarbohydrates: 45gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 559mgPotassium: 231mgFiber: 3gSugar: 10gVitamin A: 6496IUVitamin C: 2mgCalcium: 182mgIron: 3mg
