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Pumpkin Pancakes

IC-Friendly Recipe adapted from: Martha Stewart Living


1 1/4 C flour

2 T sugar

2 t baking powder

1/2 t cinnamon

1/2 t ginger

1/2 t salt

1/8 nutmeg

1 C milk

6 T canned pumpkin

2 T melted butter

1 egg


1. In a medium bowl, whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg together.

2. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.

3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.

4. Cook pancakes about 3 minutes per side; serve with butter and IC friendly pure maple syrup.

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