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Pumpkin-Flavored Pancakes

 Pumpkin-Flavored Pancakes
I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. –Vicki Floden of Story City, Iowa
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups fat-free milk
  • 1/2 cup canned pumpkin
  • 1 egg white, lightly beaten
  • 2 tablespoons canola oil

Directions

  • In a large bowl, combine the first eight ingredients. In a small
  • bowl, combine the milk, pumpkin, egg white and oil; stir into dry
  • ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
  • spray; turn when bubbles form on top. Cook until second side is
  • golden brown. Yield: 6 servings.
Nutritional Facts: 2 pancakes equals 240 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 375 mg sodium, 41 g carbohydrate, 3 g fiber,

2 of 2

Pumpkin-Flavored Pancakes (continued)

Nutritional Facts: 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.