Minutes Prep time: 30
Minutes Total time: 30
Servings: 5
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1-1/4 cups Mrs. Butter-Worth’s® Original Syrup
2 teaspoons ground cinnamon, divided
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Dash ground cloves
1 cup reduced fat (2%) milk
1/2 cup solid-pack pumpkin
3 tablespoons firmly packed light brown sugar
2 tablespoons butter, melted
1 egg
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 205 mg | 20% |
| Carbohydrate | 89 g | 30% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 8 g | 13% |
| Iron | 2 mg | 13% |
| Calories | 446 kcal | 22% |
| Sodium | 693 mg | 28% |
| Protein | 7 g | 13% |
| Saturated Fat | 5 g | 23% |
| Sugars | 29 g | 3% |
| Vitamin C | 1 mg | 2% |
Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.
Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.
Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.
Pumpkin Spice Pancakes with Cinnamon Syrup
