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Description
Discover delicious and easy ways to use your leftover pumpkin puree. These recipes are perfect for fall, budget-friendly, and reduce food waste.
Ingredients
Scale
- 1 cup Leftover Pumpkin Puree
- 1/2 cup All-Purpose Flour
- 1/4 cup Sugar
- 1/4 cup Milk
- 1 Egg
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 tbsp Melted Butter
Instructions
- In a large bowl, whisk together the pumpkin puree, flour, sugar, milk, and egg.
- Add the baking powder, cinnamon, and nutmeg. Mix until just combined.
- Stir in the melted butter.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Adjust sugar to your preference based on the sweetness of your pumpkin puree.
- Add chocolate chips, nuts, or other spices to customize your pancakes.
- Pumpkin puree can be from fresh pumpkin or canned pumpkin.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg