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Fluffy Pumpkin Pancakes Recipe
Fluffy Pumpkin Pancakes Recipe photo by Taste of Home

Fluffy Pumpkin Pancakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES: 2 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 Eggland's Best Egg
  • 1/2 cup fat-free milk
  • 1/3 cup vanilla yogurt
  • 1/3 cup canned pumpkin
  • 1 tablespoon canola oil
  • 1/8 teaspoon vanilla extract
  • Maple syrup

Nutritional Facts

2 pancakes (calculated without syrup) equals 360 calories, 11 g fat (2 g saturated fat), 109 mg cholesterol, 579 mg sodium, 55 g carbohydrate, 5 g fiber, 13 g protein.

Directions

  1. In a large bowl, whisk the first eight ingredients. In another bowl, whisk egg, milk, yogurt, pumpkin, oil and vanilla until blended. Add to dry ingredients; stir just until moistened.
  2. Lightly coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/2 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Yield: 4 pancakes.
Originally published as Fluffy Pumpkin Pancakes in Healthy Cooking October/November 2011, p54

Nutritional Facts

2 pancakes (calculated without syrup) equals 360 calories, 11 g fat (2 g saturated fat), 109 mg cholesterol, 579 mg sodium, 55 g carbohydrate, 5 g fiber, 13 g protein.

Reviews for Fluffy Pumpkin Pancakes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 6, 2013

I fed these to my fussy eater nieces but didn't tell them they were pumpkin pancakes. They all asked for seconds which is when I told them what they were. They now ask for these when they come to visit.

I also used plain greek yogurt with a 1/4 tsp of vanilla extract in place of the vanilla yogurt.

MY REVIEW
Reviewed Dec. 9, 2012

This is our new go-to recipe for a hot, delicious breakfast. These are so good! I do put a skillet lid over them after I pour batter onto grill as they do tend to take a little longer to cook through and in the first batches would get too brown. Lid does the trick! It quickly became a house favorite!

MY REVIEW
Reviewed Nov. 7, 2011

Very good, I am going to try them with other fruit and vegetables in the place of the pumpkin.

MY REVIEW
Reviewed Nov. 5, 2011

Great flavor and so soft! I did have to turn my griddle down to about 300 to cook properly.

MY REVIEW
Reviewed Oct. 23, 2011

I love pumpkin and I love these pancakes. They are very filling and easy to make.

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