Pumpkin Pancakes

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 2 Cup biscuit mix
  • 2 Tbsp brown sugar, packed firmly
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 1/2 Cup evaporated milk
  • 4 Fl Oz canned pumpkin
  • 2 Tbsp vegetable oil , more for skillet
  • 2 eggs
  • 1 tsp vanilla extract
  • butter , {maple syrup or honey}
Combine first 4 ingredients in a mixing bowl. Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth. Heat a heavy griddle or skillet over medium high heat. Lightly oil griddle and pour about 1/3 cup of batter per pancake. Cook until edges are dry and top is bubbly. Turn cakes and cook until golden. Serve with butter and maple syrup.
Calories
250 Cal
Fat
10 g
Carbs
31 g
Protein
8.1 g
Fiber
1.5 g
Sugar
13 g
Cholesterol
56 mg
Sodium
510 mg


Nutrients

Fiber     1.5 g
Fat     10 g
Sugar     13 g
Carbs     31 g
Protein     8.1 g
Calories     250 Cal

Fats

Fat, Poly     3.5 g
Fat, Mono     4 g
Fat, Sat     2.1 g
Fat, Trans     0.1 g
Fat, Percent     37 %

Vitamins

Vitamin, K     5.6 mcg     4.7 %
Vitamin, A     2700 IU     89 %
Vitamin, B12     0.4 mcg     15 %
Niacin     1.6 mg     10 %
Riboflavin     0.4 mg     28 %
Vitamin, C     1.5 mg     1.6 %
Vitamin, D     44 IU     7.3 %
Vitamin, B6     0.1 mg     5 %
Vitamin, E     1.5 mg     10 %
Panto, Acid     0.9 mg     17 %
Choline     46 mg     8.4 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     220 mcg     22 %
Phosphorus     310 mg     45 %
Magnesium     27 mg     6.5 %
Copper     0.1 mcg     9 %
Fluoride     4.8 mcg     120 %
Zinc     0.8 mg     7.4 %
Cholesterol     56 mg     0.3 %
Sodium     510 mg     34 %
Selenium     7.2 mcg     13 %
Manganese     0.3 mg     3.7 %
Potassium     270 mg     5.8 %
Iron     1.5 mg     19 %