Pumpkin Griddle Cakes

Whether it's fresh, frozen, or canned, pumpkin meat is high in fiber and an unbeatable source of beta-carotene.

from Vegetables for Vitality

Quick look

  • prep 14 min    cook 20 min
  • serves 18

Pumpkin Griddle Cakes Pumpkin Griddle Cakes

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup packed light-brown sugar
  • 1 1/4 cups milk
  • 1 1/4 cups fresh or canned solid-pack pumpkin puree
  • 3 tablespoons vegetable oil

    How to make it  34 minutes


  • 1

    Preheat oven to 200°F.

  • 2

    In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.

  • 3

    Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, a cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.

  • 4

    Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.

Nutritional Information(per serving)

  • Calories: 115
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 3mg
  • Sodium: 120mg
  • Carbs: 17g
  • Protein: 3g
  • Fiber: 1g

Healthy Cooking Tip

Freeze leftover waffles and pancakes in plastic bags for another time when you need a quick breakfast. To reheat, place frozen waffles or pancakes in a pop-up toaster or toaster oven at 300°F for 3 to 5 minutes.

Want to stay smart and healthy?

Get our weekly Health Reads newsletter

Sending Message
how we use your e-mail