Easy Pumpkin Pancakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pumpkin pancakes spiced with cinnamon, allspice, ginger, and nutmeg, cooked from scratch. Perfect for fall mornings, especially topped with warm maple syrup and pecans.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¾ cups milk room temperature
- ¾ cup canned pumpkin puree
- 2 large eggs room temperature
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 2 tablespoons vegetable oil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 341mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.