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Pumpkin Pancakes

15 Min(s)
15 Min(s) Prep
Capture the flavors of fall with Pumpkin Pancakes! These delightful Pumpkin Pancakes make us yearn for cool breezes and falling leaves.
What You Need
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4 servings
Original recipe yields 4 servings
1 cup pancake mix
3/4 cup canned pumpkin, divided
1/2 cup chopped PLANTERS Pecans
2 Tbsp. brown sugar
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Prepare pancake batter as directed on package using the 1 cup pancake mix. Add 1/2 cup pumpkin, nuts and sugar; mix well.
2
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
3
Mix COOL WHIP and remaining pumpkin until blended. Serve spooned over pancakes.
Kitchen Tips
Tip 1
Variation
Omit COOL WHIP and 1/4 cup pumpkin. Serve pancakes topped with your favorite berries or cut-up fresh fruit.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 600mg
26%
Total Carbohydrates 39g
14%
Dietary Fibers 3g
11%
Sugars 15g
30%
Protein 8g
16%
Vitamin A
150%
Vitamin C
4%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, 2 topped pancakes each
* 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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