How to Make Double Pumpkin Pancake - A Step-by-Step Guide

With the arrival of fall, pumpkin becomes the star ingredient in many dishes. From lattes to pies, this versatile vegetable seems to find its way into every recipe. And what better dish to welcome the season than with a hearty stack of Double Pumpkin Pancakes? This indulgent breakfast treat is bursting with all the flavors of autumn and is the perfect way to start your day.

These pancakes are deeply infused with the aroma of pumpkin and warm spices like cinnamon and nutmeg, making the...

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Ingredients

  • ½ cup finely chopped pumpkin seeds
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ⅓ cups milk
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 1 medium egg
  • 2 tablespoons white sugar
  • 1 teaspoon vegetable oil

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
  • Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
  • Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.
  • Nutrition

    560 cal.

    • Total Fat: 40g
    • Saturated Fat: 7g
    • Cholesterol: 53mg
    • Sodium: 906mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 5g
    • Total Sugars: 13g
    • Protein: 13g
    • Vitamin C: 3mg
    • Calcium: 206mg
    • Iron: 5mg
    • Potassium: 485mg