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Pumpkin Pancake

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 eggs
1 1/4 cups buttermilk
4 Tbsp melted butter
3 Tbsp canned pumpkin
1/4 cup granulated sugar (I substituted brown sugar and it was great!)
1/4 tsp salt
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice
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Let's Make It
1
Preheat skillet over med. heat. Coat pan with cooking spray. Combine eggs, buttermilk, melted butter, canned pumpkin, sugar and salt in a lg. bowl. Use electric mixer and blend ingredients. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.
2
3
Pour batter in 1/4 cup portions into hot pan. Should form 5-in. circles.
4
5
When batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take 1 to 2 min. Flip pancakes and cook other side for same amount of time, until dark brown.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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