Hannaford homepage

Print This Recipe

Pumpkin Pancakes

Avreage Rating


Get Ready

Servings: Serves 18

Cook Time: 5 minutes

Prep Time: 30 minutes


Pumpkin Pancakes
3 cup Just-add-water pancake mix
1/2 cup Wheat germ, toasted
1 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
21/2 cup Water
1 cup Canned pumpkin puree (not pie filling)


1. In a large bowl, combine pancake mix, wheat germ, cinnamon, and nutmeg. Stir to mix well. Add water and pumpkin purie and stir with a wooden spoon until wet and dry ingredients are incorporated.
2. Heat a nonstick skillet or griddle over medium heat. Spray with vegetable spray. Use a 1/4 cup measure to scoop batter and pour onto heated skillet. When surface begins to bubble in 2 to 3 minutes, use a spatula to flip pancakes. They should be light golden brown. The second side is ready when steam stops appearing, after about 1 to 2 minutes. Serve immediately with maple syrup or jam.
Fresh Magazine, September - October 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 18
Base Nutrients
Calories 75 kcal (3%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 5 g (25%)
Cholesterol 1 mg (0%)
Sodium 251 mg (10%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 6 g (24%)
Protein 6 g (10%)
Vitamin A 2123 IU (42%)
Vitamin C 4 mg (6%)
Calcium 73 mg (1%)
Iron 5 mg (8%)

send to printer