Pumpkin Pancakes
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 13.23 ounces
Ingredients
6 cups non-dairy milk, unsweetened, vanilla
6 tablespoons apple cider vinegar
6 cups pumpkin, canned
3/4 cup canola oil
9 cups all-purpose flour
3/4 cup white granulated sugar
6 tablespoons baking powder
3 tablespoons pumpkin pie spice
1 tablespoon Kosher salt
Preparation
- For buttermilk: In a medium bowl, stir together non-dairy milk and apple cider vinegar. Allow to sit for 10 minutes to curdle.
- For pancakes: Combine pumpkin and canola oil. Stir into buttermilk.
- Combine flour, sugar, baking powder, pumpkin pie spice and salt. Stir into pumpkin mixture. Leave batter slightly lumpy.
- On a greased flat top grill or large sauté pan over medium heat, ladle batter into 4-inch circles and allow to cook 3-4 minutes per side until golden brown. Pancakes can be held hot in hotel pans until ready for service.
- For service: Portion 3 pancakes onto a plate and serve with desired toppings.
Nutrition information
Calories: 605 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 101g Fiber: 4g Total Sugars: 17g Protein: 15g Sodium: 317mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.