Pumpkin Spice Pancakes
Arlene Mobley - Flour On My Face
Pumpkin Spice Pancakes are perfect for a Sunday morning breakfast as the cool fall weather is moving in. Pumpkin spice anything is a good way to start the day during the Fall. Weekends are when I like making pancakes the most.
Cook Mode Prevent your screen from going dark
Prep Time 8 minutes mins
Cook Time 20 minutes mins
Total Time 28 minutes mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 168 kcal
Follow Flour On My Face on Pinterest
Sift all the dry ingredients into a large bowl.
Mix the milk, pumpkin and egg yolk in a small bowl.
Beat the egg whites in a separate bowl.
Combine the dry and wet ingredients just until the flour is moistened.
Fold the egg whites into the batter gently.
Heat a skillet that has been wiped with just enough vegetable oil to coat the surface.
Use a ½ cup of batter for each pancake.
Syrup Add the cinnamon to the pancake syrup and warm in the microwave.
Dust the stack of pancakes with powdered sugar and ground cinnamon.
Drizzle warmed syrup over pancakes and serve immediately.
Serving: 2 Pancakes Calories: 168 kcal Carbohydrates: 30 g Protein: 3 g Fat: 4 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 34 mg Sodium: 213 mg Potassium: 74 mg Fiber: 1 g Sugar: 2 g Vitamin A: 1680 IU Vitamin C: 1 mg Calcium: 74 mg Iron: 1 mg
Share a picture on Instagram and tag @flouronmyface2