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Pumpkin Cookie Dough Pancakes

  • Prep 35 min
  • Total 35 min
  • Ingredients 5
  • Servings 4

Make easy work of the classic breakfast with these five-ingredient pancakes that start with cookie dough! MORE+ LESS-

Stephanie Chavez
September 20, 2016

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
2
eggs
1
cup canned pumpkin (not pumpkin pie mix)
1/4
cup buttermilk*
Banana slices and whipped cream

Steps

Hide Images
  • 1
    Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature 15 minutes to soften slightly.
  • 2
    In large bowl, beat 2 eggs with electric mixer on medium speed 4 minutes. Gradually add softened cookie dough, beating until mixture is smooth. Add 1 cup canned pumpkin (not pumpkin pie mix) and 1/4 cup buttermilk; beat 20 seconds.
  • 3
    Heat griddle over low heat. Spray griddle with cooking spray. Pour 1/3 cup batter onto warm griddle. Cook pancakes 1 1/2 minutes each side. Serve warm with banana slices and whipped cream.

Expert Tips

  • *To substitute for buttermilk, use 3/4 teaspoon vinegar or lemon juice plus enough milk to make 1/4 cup.
  • A fish spatula works well for flipping pancakes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
340mg
14%
Potassium
190mg
5%
Total Carbohydrate
78g
26%
Dietary Fiber
2g
7%
Sugars
45g
Protein
7g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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