Marina Polvay's Pumpkin Pancakes
Updated Oct. 10, 2023
- Total Time
- 55 minutes
- Prep Time
- 45 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs
- 1cup half-and-half
- 2tablespoons melted butter
- Salt to taste, if desired
- ¼cup sugar
- 1cup flour
- 2teaspoons baking powder
- 1cup pumpkin puree (fresh or canned)
- ¼teaspoon freshly grated nutmeg
- ⅛teaspoon cinnamon
- Peanut, corn or vegetable oil for the griddle
Nutritional analysis per serving (30 servings)
50 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 68 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
- Step 2
Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1½ minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter.
- Step 3
Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners' sugar.
Private Notes
Comments
Excellent recipe once tweaked: use half the sugar, half the butter, and just two eggs. I actually used a tablespoon of oil instead of butter, and I always use whey since I have a lot of it from making farmers cheese and straining homemade yogurt. Whey, kefir, buttermilk or milk are all perfect - no need to hunt specifically for half-and-half. Since whey is slightly sour, I only needed to use baking soda. 1 teaspoon is perfect.
Great recipe! I used leftover pumpkin/sweet potato (50%/50%) from Thanksgiving pie so I used only half the sugar. Very popular!
These pancakes turned out perfectly and tasted great! Fluffy and light. I was concerned they might not be with the pumpkin, but I was wrong. I used canned pumpkin and pulsed the batter together in the food processor. Couldn't have been easier. I also added some toasted pecans on top!