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Pumpkin Spice Pancakes
Pumpkin and pumpkin spice turn buckwheat pancakes into something spectacular.
5
from
6
votes
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Course:
Family Breakfast Recipes
Cuisine:
American
Prep Time:
12
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
4
servings
Calories:
224
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
Pancakes
¾
cup
dry buckwheat pancake mix
½
cup
canned pureed pumpkin
¾
cup
unsweetened apple juice
1
tsp
pumpkin pie spice
1
egg
Topping:
½
cup
low-fat vanilla yogurt
2
TBSP
maple syrup
the real stuff
⅓
cup
apple
or pumpkin butter
¼
cup
fresh blueberries
Instructions
In a medium bowl, whisk together the pancake mix, pumpkin, juice, egg, and the spice.
In a separate bowl, whisk together the apple butter, yogurt, and syrup; set aside.
Warm a large non-stick skillet over medium-low heat.
Spray the skillet with cooking spray and ladle about 2 TBSP of batter onto the grill.
Cook until bubbles form in the batter and the underside is golden, and then flip.
Cook until both sides are golden brown.
Repeat with remaining batter.
Serve with the topping and blueberries. Enjoy!
Nutrition
Serving:
3
pancakes + 3 Tbsp topping
|
Calories:
224
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
206
mg
|
Fiber:
2
g
|
Sugar:
26
g