Pumpkin Cookie Dough Pancakes
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Stephanie Chavez
Updated Apr 28, 2021
Make easy work of the classic breakfast with these five-ingredient pancakes that start with cookie dough!
Pumpkin Cookie Dough Pancakes
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- Prep Time 35 min
- Total 35 min
- Ingredients 5
- Servings 4
Ingredients
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 2 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/4 cup buttermilk
- Banana slices and whipped cream
Instructions
-
Step1Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature 15 minutes to soften slightly.
-
Step2In large bowl, beat 2 eggs with electric mixer on medium speed 4 minutes. Gradually add softened cookie dough, beating until mixture is smooth. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Add 1 cup canned pumpkin (not pumpkin pie mix) and 1/4 cup buttermilk; beat 20 seconds.
-
Step3Heat 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.
Nutrition
560
Calories
24g
Total Fat
7g
Protein
78g
Total Carbohydrate
45g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 560
- Calories from Fat
- 220
- 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
5Tips from the
Pillsbury Kitchens
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