Pumpkin Pie Pancakes

Vegetarian
Popular
Health score
13%
Pumpkin Pie Pancakes
30 min.
2
568kcal

Suggestions


Start your morning off with a delightful twist on a classic favorite: Pumpkin Pie Pancakes! These fluffy, golden pancakes are not only a feast for the eyes but also a treat for your taste buds. Infused with the warm, comforting flavors of pumpkin, cinnamon, nutmeg, and ginger, they capture the essence of fall in every bite. Perfect for a cozy brunch or a special breakfast, these pancakes are sure to impress family and friends alike.

What makes these pancakes even more irresistible is their vegetarian-friendly nature, making them suitable for a variety of dietary preferences. With just a quick 30-minute preparation time, you can whip up a delicious stack that serves two, making it an ideal choice for a romantic breakfast or a fun morning meal with a friend.

Top your Pumpkin Pie Pancakes with a drizzle of caramel sauce or vanilla bourbon caramel for an extra touch of indulgence. The combination of flavors and textures will leave you craving more, and the delightful aroma wafting through your kitchen will have everyone rushing to the table. So grab your mixing bowls and frying pan, and get ready to create a breakfast masterpiece that celebrates the flavors of the season!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoon brown sugar 
  • servings vanilla bourbon caramel sauce to taste
  • teaspoon cinnamon 
  •  eggs 
  • cup flour all-purpose
  • 0.1 teaspoon ginger 
  • cup milk 
  • 0.3 teaspoon nutmeg 
  • 0.5 cup pumpkin puree 
  • tablespoons butter unsalted melted

Equipment

  • bowl
  • frying pan

Directions

  1. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves in a large bowl.
  2. Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
  3. Mix the dry ingredients into the wet ingredients.
  4. Heat a pan over medium heat and melt a touch of butter in it.
  5. Pour 1/4 to 1/3 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Nutrition Facts

Calories568kcal
Protein10.1%
Fat28.44%
Carbs61.46%

Properties

Glycemic Index
147.5
Glycemic Load
37.24
Inflammation Score
-10
Nutrition Score
23.356521896694%

Nutrients percent of daily need

Calories:567.51kcal
28.38%
Fat:18.24g
28.06%
Saturated Fat:10.4g
65.03%
Carbohydrates:88.7g
29.57%
Net Carbohydrates:84.65g
30.78%
Sugar:36.86g
40.96%
Cholesterol:126.58mg
42.19%
Sodium:707.29mg
30.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.57g
29.14%
Vitamin A:10237.84IU
204.76%
Selenium:31.28µg
44.68%
Vitamin B1:0.58mg
38.95%
Manganese:0.74mg
36.77%
Vitamin B2:0.62mg
36.24%
Calcium:343.64mg
34.36%
Folate:133.61µg
33.4%
Phosphorus:319.95mg
32%
Iron:4.49mg
24.97%
Vitamin B3:4.09mg
20.45%
Fiber:4.05g
16.21%
Vitamin B12:0.95µg
15.84%
Vitamin B5:1.4mg
14.01%
Vitamin D:1.99µg
13.28%
Potassium:450.25mg
12.86%
Magnesium:49.59mg
12.4%
Vitamin K:11.71µg
11.15%
Copper:0.18mg
9.2%
Zinc:1.36mg
9.1%
Vitamin E:1.35mg
8.98%
Vitamin B6:0.18mg
8.93%
Vitamin C:2.82mg
3.42%