Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (11)
Persian Pumpkin Pancakes - KAKA
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 10%
CARBS 35G64% OF CAL
3G FIBER13G OTHER18G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes spiced with cardamom and cinnamon. Warm, fragrant, and slightly sweet. A cozy autumn breakfast or brunch.
mainamericanbaked goodvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Egg
- 1/2 cup White Sugar
- 3 tbsp. Rose Water
- 1 cup Pumpkin Puree (not pie filling)
- 3/4 cup Whole Milk
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 2 tbsp. Cooking Oil
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 10%
CARBS 35G64% OF CAL
3G FIBER13G OTHER18G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G 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
- 15m
- Sodium
- 25mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 25MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.