Pumpkin Pancakes

30 mins (prep 20, cooking 10)
11 ingredients
30 servings
Great with powdered sugar, peach jam, maple syrup, as a base for creamed turkey, or rolled up with fried ham or Black Forest ham. The thin batter makes fantastic crepes and blintzes. They freeze well, too. I clipped the recipe from the New York Times in the mid-1980s, and it was originally titled "Marina Polvay's Pumpkin Pancakes"

Categories:  pancakes-and-waffles , <-30-mins , easy , 3-steps-or-less , flat-shaped-breads , breakfast , breads , brunch , time-to-make ,
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Serving Size (14.48 g)
Servings 30
Amount per Serving
Calories 33.24 Calories from Fat 8.55
% Daily Value *
Total Fat 0.95g 43.75%
Saturated Fat 0.57g 85.65%
Trans Fat 0.0g %
Cholesterol 2.92mg 29.18%
Sodium 35.84mg 44.81%
Total Carbohydrate 5.58g 55.84%
Dietary Fiber 0.12 g 14.26%
Sugars 2.32 g %
Protein 0.66g 39.86%
Vitamin A 28.03IU% Vitamin C 0.07mg%
Calcium 27.05mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
melted butter, pinch salt, pumpkin puree, freshly grated nutmeg