Pumpkin Pancakes

20 mins (prep 5, cooking 15)
13 ingredients
12-18 servings
Good any time of the year! My husband loves to grow pumpkins, so I have lots of pumpkin puree in my freezer, but canned puree works the same. Squash could also be used. The vinegar's purpose is to sour the milk and make these lighter. Yummy and filling!

Categories:  breakfast , taste~mood , quick , brunch , egg , eggs~dairy , time-to-make , pancakes-and-waffles , toddler-friendly , <-30-mins , sweet , easy , kid-friendly , healthy , squash , vegetable ,
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Serving Size (46.68 g)
Servings 12
Amount per Serving
Calories 168.16 Calories from Fat 34.56
% Daily Value *
Total Fat 3.84g 70.92%
Saturated Fat 0.81g 48.6%
Trans Fat 0.01g %
Cholesterol 10.35mg 41.4%
Sodium 362.5mg 181.25%
Total Carbohydrate 27.02g 108.1%
Dietary Fiber 2.27 g 109.14%
Sugars 12.22 g %
Protein 7.81g 187.35%
Vitamin A 29.12IU% Vitamin C 0.89mg%
Calcium 236.44mg% Iron 0.91mg%
*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:
pumpkin puree, ground ginger