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Pumpkin-Spice Pancakes

  • Servings:

    Makes About 20 pancakes as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    40 minutes


2 cups all-purpose flour
1/2 cup Hannaford Quick Oats
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
1 tsp. pumpkin pie spice, plus more for garnish
1 1/2 cups milk, at room temperature
1 cup canned pumpkin puree
4 large eggs, at room temperature
5 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
Vegetable oil, for skillet
Vanilla Greek yogurt, for serving
Pumpkin-Spice Pancakes


1. Whisk flour, oats, baking powder, sugar, salt, and pumpkin pie spice in a large bowl. Whisk milk, pumpkin puree, eggs, melted butter, and vanilla in a medium bowl until smooth, then whisk into flour mixture until no dry streaks remain (batter will be lumpy); let sit 5 minutes.
2. Heat oven to 200 degrees and place a parchment-lined baking sheet inside. Heat a large nonstick skillet or griddle over medium heat until hot and brush lightly with oil. Working in batches, add three 1/4-cup scoops of batter to skillet, making sure not to overcrowd. Using the back of a greased spoon, gently spread portions into 4"-diameter circles. Cook until edges are set and small bubbles form on surface of pancakes, 2 to 3 minutes.
3. Flip pancakes and continue to cook until golden brown, 2 to 3 more minutes. Transfer to oven to keep warm and repeat with remaining batter, brushing skillet with more oil and adjusting heat as necessary.
4. To serve, portion pancakes onto plates, dollop with yogurt, and dust with more pumpkin pie spice before serving.
Source: Hannaford fresh Magazine, September - October 2018


Nutritional Facts
Servings Makes About 20 pancakes
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 3 g (12%)
Cholesterol 24 mg (8%)
Sodium 180 mg (7%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a