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Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 15

(5 votes, average: 4.60 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

In the fall pumpkin pancakes are one of my favorite Sunday morning breakfasts. Not only are they super easy to make, they bring all the deliciousness of Thanksgiving to the breakfast table along with...

1 cup all purpose flour
1 cup whole wheat flour
3 Teaspoons baking powder
¼ cup brown sugar
1 Teaspoon cinnamon
Pinch nutmeg
1 cup skim milk
1 cup low-fat buttermilk
4 Tablespoons canola oil, plus more for greasing griddle
2 eggs
1 to 15oz can pumpkin puree
Maple Syrup for serving

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Nutrition Facts

Calories

352 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

54 g

Sugar

20 g

Fiber

4 g

Protein

10 g

Sodium

307 mg

Directions

In a large bowl, combine flour, whole wheat flour, baking powder, brown sugar, cinnamon, nutmeg, milk, buttermilk, canola oil, eggs, and pumpkin puree. Whisk together ingredients until smooth.
Heat an oiled griddle pan on medium heat. Portion the pancakes using a ¼ cup measuring cup onto the hot pan.
Cook until bubbles form on the sides of each, then turn over and cook until golden brown. Cook the rest of the batter in batches.
Serve with maple syrup

Chef Tips

I like to keep pancakes warm wrapped in kitchen paper on a plate over simmering water. It keeps them moist, plus since both are on the stove top, it’s easier to move them from the griddle to the plate, than to the oven door for each batch.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.