Pumpkin Pancakes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 551kcal

Ingredients

  • 1.25 cup All-purpose flour
  • 3/4 Tbsp Baking powder
  • 3/4 tsp Salt
  • 1.5 Tbsp Sugar
  • 1 Cup Milk
  • 3/4 tsp Vanilla extract
  • 1 cup Pumpkin puree
  • Nonstick spray
  • 6 oz Chicken sausage links sliced
  • 8 Eggs
  • 4 tsp Butter
  • 4 tbsp Maple syrup
  • 2 Apples sliced (Check the Fall Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Mix flour, baking powder, salt, and sugar in a large bowl.
  • In another bowl, whisk together the milk and vanilla.
  • Add the milk mixture to the flour mixture, and stir until the batter is combined.
  • Add the pumpkin; gently fold to combine.
  • Heat a large nonstick griddle or skillet over medium heat, and grease lightly with nonstick spray.
  • Pour 1/2 cup batter into circles.
  • Flip once bubbles appear on top and the bottom is golden brown. Cook until firm and golden brown on both sides. (Keep pancakes warm in a 200°F oven until eggs are done.)
  • In the meantime in a nonstick pan over medium heat brown the chicken sausage on both sides.
  • Lightly grease a nonstick pan over medium heat with nonstick spray. Crack the eggs in the pan. Cook the eggs until the whites are mostly firm about 2 - 3 minutes, and gently flip the eggs with a spatula and cook for 30 seconds more. Season with salt and pepper.
  • Serve the pancakes with butter and maple syrup if desired with chicken sausage, eggs and sliced apples.

Nutrition

Calories: 551kcal | Carbohydrates: 66g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 375mg | Sodium: 1302mg | Potassium: 423mg | Fiber: 3g | Sugar: 28g | Vitamin A: 896IU | Vitamin C: 7mg | Calcium: 278mg | Iron: 4mg

Pumpkin Pancakes

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 551 kcal

Ingredients
 
 

  • 1.25 cup All-purpose flour
  • 3/4 Tbsp Baking powder
  • 3/4 tsp Salt
  • 1.5 Tbsp Sugar
  • 1 Cup Milk
  • 3/4 tsp Vanilla extract
  • 1 cup Pumpkin puree
  • Nonstick spray
  • 6 oz Chicken sausage links sliced
  • 8 Eggs
  • 4 tsp Butter
  • 4 tbsp Maple syrup
  • 2 Apples sliced (Check the Fall Fruit guide to substitute seasonal fruits)

Instructions
 

  • Mix flour, baking powder, salt, and sugar in a large bowl.
  • In another bowl, whisk together the milk and vanilla.
  • Add the milk mixture to the flour mixture, and stir until the batter is combined.
  • Add the pumpkin; gently fold to combine.
  • Heat a large nonstick griddle or skillet over medium heat, and grease lightly with nonstick spray.
  • Pour 1/2 cup batter into circles.
  • Flip once bubbles appear on top and the bottom is golden brown. Cook until firm and golden brown on both sides. (Keep pancakes warm in a 200°F oven until eggs are done.)
  • In the meantime in a nonstick pan over medium heat brown the chicken sausage on both sides.
  • Lightly grease a nonstick pan over medium heat with nonstick spray. Crack the eggs in the pan. Cook the eggs until the whites are mostly firm about 2 - 3 minutes, and gently flip the eggs with a spatula and cook for 30 seconds more. Season with salt and pepper.
  • Serve the pancakes with butter and maple syrup if desired with chicken sausage, eggs and sliced apples.

Nutrition

Calories: 551kcalCarbohydrates: 66gProtein: 24gFat: 21gSaturated Fat: 8gCholesterol: 375mgSodium: 1302mgPotassium: 423mgFiber: 3gSugar: 28gVitamin A: 896IUVitamin C: 7mgCalcium: 278mgIron: 4mg
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