Natasha's Kitchen · by Natasha Kravchuk★ 4.6 (52)
Pumpkin Pancakes Recipe
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 15%
CARBS 28G52% OF CAL
4G FIBER16G OTHER8G TOTAL SUGAR
FAT 8G33% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes that taste like pumpkin pie in pancake form. Spiced with cinnamon and perfect for fall breakfasts.
mainamerican🍳 skilletvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin puree ((I used Libby's 100% Pure Pumpkin))
- 1 cup low-fat buttermilk (or kefir*)
- 2 Tbsp extra light olive oil (or vegetable oil)
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil (to grease the pan, or cooking spray)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 15%
CARBS 28G52% OF CAL
4G FIBER16G OTHER8G TOTAL SUGAR
FAT 8G33% 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
- 5m
- Cook
- 20m
- Sodium
- 160mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.