Sour Cream Pumpkin Pancakes Recipe

pumpkin pancakes

If you’re craving pumpkins these days, these fluffy, tender sour cream pumpkin pancakes should do the trick!

Makes 16

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
3/4 cup reduced-fat milk
1 cup light Lilly Sour Cream
1/4 cup pure maple syrup
1 cup canned pure pumpkin puree
Nonstick cooking spray

1. Whisk together flour, baking powder, salt and cinnamon.

2. In a different bowl, whisk together eggs, milk, Lilly Sour Cream, maple syrup and pumpkin puree.

3. Pour wet ingredients into dry. Mix just until combined.

4. Heat griddle over medium heat. Spray with nonstick spray. Measuring 1/4 cup per pancake, drop pancakes onto griddle. Cook 3 minutes on each side, or until cooked through.

Nutrition per pancake
Calories 103.1
Total Fat 2.2 g
Saturated Fat 1.3 g
Cholesterol 29.0 mg
Sodium 154.8 mg
Total Carbohydrate 17.3 g
Dietary Fiber 1.2 g
Sugars 5.0 g
Protein 3.9 g

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