Fluffy Pumpkin Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
Ingredients
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1/3 cup all-purpose flour
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1/3 cup whole wheat flour
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2 tablespoons sugar
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon pumpkin pie spice
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1/8 teaspoon ground cinnamon
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Dash salt
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1 large egg
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1/2 cup fat-free milk
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1/3 cup vanilla yogurt
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1/3 cup canned pumpkin
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1 tablespoon canola oil
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1/8 teaspoon vanilla extract
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Maple syrup
Directions
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1.
In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.
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2.
Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts
3 pancakes: 361 calories, 11g fat (2g saturated fat), 96mg cholesterol, 600mg sodium, 55g carbohydrate (23g sugars, 4g fiber), 12g protein.
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