Tuesday, November 12, 2013

Perfect Pumpkin Pancakes

These pancakes are so good! The Picky Kid Quad gobbled them up and asked for more. Of course they are perfect for breakfast, but we had them for dinner! Why not? :) Don't skimp of the whipped topping. It puts these over the top.

Perfect Pumpkin Pancakes

2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup light sour cream
3/4 cup milk
1 cup canned pumpkin

In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda and cinnamon. In a separate bowl beat the eggs adding sour cream, milk, and pumpkin. Mix well. Pour egg mixture intto the flour mixture and stir until just blended. Spoon batter onto preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over low-medium heat for approximately 4-6 minutes, flipping after 3 minutes. Makes 16 pancakes, 2 pancakes per serving.

 Total with syrup: $2.90, $.36 per serving

Nutrition Facts
Two pancakes without syrup,
CALORIES 250.8, FAT 4.9g, PROTEIN 8.6g, CARBS 25.4g, FIBER 1.7g, SODIUM 62.1mg, WW Points Plus points



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