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Pumpkin Spice Pancakes with Cinnamon Syrup

Pumpkin Spice Pancakes with Cinnamon Syrup

Pam Cooking Spray

"Light and fluffy spiced pumpkin pancakes topped with cinnamon syrup and Reddi-wip are full of autumn flavors."
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Ingredients

30 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 94.3g
  • 30%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.
  2. Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.
  3. Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.

Footnotes

  • Brought To You By ConAgra Foods(R)

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