Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups Wheat Flour (All-Purpose, Enriched); 1 3/4 cups Milk (Low-Fat); 1/2 cup, plain Pumpkin (canned, unsalted); 1 large Egg (Whole, Raw); 2 tablespoons Brown sugar; 2 tablespoons, vegetable Soybean Oil; 1 tablespoon Baking powder; 1 1/4 teaspoons Pumpkin pie spice; 1 teaspoon Salt

Pumpkin pancakes with pie spice — three pancakes for 391 calories and 12 g of protein. Makes 12.

391kcal per serving

12.3gprotein

64gcarbs

9.7gfat

Per 1 serving of 4 — 3 pancakes. Estimated; may vary.

Prep10 min

Cook15 min

Total25 min

Makes4 servings

Difficultyeasy

Pumpkin pancakes that taste of pumpkin — half a cup of it goes into the batter — with pie spice and brown sugar. Three pancakes come to 391 calories and 12 g of protein.

Under-mix on purpose. The batter should look lumpy when it goes on the griddle; stirring it smooth builds gluten and the pancakes come out dense.

The batch makes twelve, and it does not shrink. Cook them all, freeze the extras in a single layer, and a toaster brings them back on a weekday morning.

Ingredients

Amounts below make 4 servings, one serving is 3 pancakes.

Wheat Flour (All-Purpose, Enriched)2 cups (250 g)
Milk (Low-Fat)1 3/4 cups (427 g)
Pumpkin (canned, unsalted)1/2 cup, plain (122 g)
Egg (Whole, Raw)1 large
Brown sugar2 tablespoons (27 g)
Soybean Oil2 tablespoons, vegetable (27 g)
Baking powder1 tablespoon (14 g)
Pumpkin pie spice1 1/4 teaspoons
Salt1 teaspoon

Cook’s tips

Stop stirring the moment the flour disappears. An over-mixed batter makes rubbery pancakes; a lumpy one makes tender ones.
Canned pumpkin varies in thickness. If the batter will not pour, loosen it with a tablespoon of milk at a time.
This is a batch recipe — one egg and one tablespoon of baking powder do not divide. Freeze extras in a single layer, then bag them; they reheat in a toaster.
Contains: wheat (flour), eggs, milk.
Dairy-free: unsweetened soy milk, same amount. Gluten-free: a cup-for-cup blend, same 2 cups — the batter will be slightly thicker.

Method

Wash your hands and all surfaces before you start.
Whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl.
In a second bowl, whisk the egg, pumpkin, milk and oil until smooth.
Pour the wet mix into the dry and stir just until no dry flour is left. Lumps are fine — do not keep stirring.
Heat a non-stick pan or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter per pancake. Cook until bubbles form and the edges look dry, 2 to 3 minutes, then flip and cook 1 to 2 minutes more.
Makes about 12 pancakes. A serving is 3.

More to cook