Family Food on the Table · by Kathryn Doherty★ 4.4 (8)
Whole wheat pumpkin pancakes
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 6%
CARBS 15G56% OF CAL
2G FIBER7G OTHER6G TOTAL SUGAR
FAT 4G36% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole wheat pancakes infused with pumpkin and warm spices like cinnamon. Perfect for fall breakfasts and brunches.
mainamericanbaked goodeggs🍳 skillet🔥 ovenvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup white whole wheat flour (see notes)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 1/4 cups milk of choice
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- Oil or butter or cooking spray for cooking
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 6%
CARBS 15G56% OF CAL
2G FIBER7G OTHER6G TOTAL SUGAR
FAT 4G36% OF CAL
2G SAT3G 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
- 10m
- Cook
- 10m
- Sodium
- 68mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 60mg
- Calcium
- 50mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.