Double Pumpkin Pancake

Pumpkin puree and toasted pumpkin seeds are a tasty duo in these double pumpkin pancakes; serve with maple syrup and butter.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 560 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 1 cup pumpkin puree
• 1 medium egg
• 0.5 cup all-purpose flour
• 0.5 cup vegetable oil
• 1.3333333730698 cups milk
• 0.5 cup whole wheat flour
• 0.5 cup finely chopped pumpkin seeds

Recipe Instructions

Step 1

Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.

Step 2

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.

Step 3

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.