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Pumpkin Pancakes

Recipe photo courtesy of Sang An

Use up your leftover canned pumpkin puree to make this spiced breakfast treat.

Source: Martha Stewart Living, October 2004
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Ingredients

Directions

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  • jbjjc98139742
    30 SEP, 2017
    It was a good recipe. I used 2% milk. I would make it again. I doubled the recipe and used 1 cup of pumpkin puree. It came to about 171 calories per pancake. It made 13 pancakes. Thank you. Barbe
    Reply
  • MS10611378
    10 SEP, 2017
    This is my favorite pumpkin pancake recipe. I like pancakes spicier, so I up the spices to 1 tsp each for the cinnamon, ginger and nutmeg and 1/4 tsp for the cloves. I have made a vegan version of these as well with fantastic results. I used nut milk in place of the milk, vegan butter and a flax egg to replace the butter and egg. You can't tell the difference honestly. Tried and true recipe. I've been making these for years.
    Reply
    • JayneGillo5966367
      15 NOV, 2017
      This recipe was easy and made delicious pancakes. I used 1/2 cup regular milk and 1/2 cup 1% milk, and a bit more spice for the pumpkin pancakes. I will definitely make these again!

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