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4 servings, 5 pancakes (148 g) each
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Sprinkle 1 Tbsp. coarsely chopped toasted walnuts over each serving of topped pancakes.
Spoon remaining pumpkin into airtight container. Refrigerate until ready to use to prepare your favourite pumpkin muffin or bread recipe.
Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.
* 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.
Will make again. Pancakes were a little bit thick. Perhaps a little more milk?
Needs more flour. We made this recipe with fresh cooked pumpkin. For one cup of milk all other recipes we've found has at least 1+1/4 c of flour. We added 1/2 cup of white flour and found the right consistency for cooking. they were a bit doughy tasting so next time will use 1/4 cup more flour. We also blended our own spices for the pumpkin pie spice. Used 1/2 tsp cinnamon