Dinners, Dishes and Desserts · by Erin Sellin
Brown Butter Pumpkin Pancakes
NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 30%
CARBS 62G54% OF CAL
9G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 16G31% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pumpkin pancakes with nutty brown butter flavor. A seasonal breakfast favorite perfect for fall mornings.
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Nutrition & ingredients
Ingredients
serves 4- 8 oz buttermilk
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/4 cup brown butter ((recipe here))
- 2 teaspoon vanilla extract
- 10 oz all-purpose flour
- 2 Tablespoons light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg (freshly grated)
- 2 teaspoon ground cinnamon
At a glance
PER SERVING · TIME 25M
CAL 23%·PRO 30%
CARBS 62G54% OF CAL
9G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 16G31% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 671mg
- Total sugar
- 9g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 133mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.