Pumpkin-Flavored Pancakes Recipe
- 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
- 1. 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.
- 2. 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.
2 pancakes equals 240 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 375 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Reviews for Pumpkin-Flavored Pancakes
"I love pumpkin, and these pancakes are yummy!"
"Quick and easy with ingredients I have on hand. Low fat and delicious!"
"yum! I added a pinch of cloves, an extra tablespoon of brown sugar and an extra splash of milk. Came out great!"
"Great recipe. Only a few things I would change. Maybe add a bit of clove and pumpkin pie spice for more flavor. We also added a bit more pumpkin cuz we love it!! We used whip cream to top them instead of syrup, amazing! We added a few chocolate chips to a few of them just to see what they would taste like. They were the best of the batch! Definitely would recommend this recipe to others!!"
"As many other reviewers commented, these turned out gummy, almost pasty tasting. In addition to the texture, the flavor was lacking something, perhaps more sweetness or spice. I added toasted walnuts to our batch but will not make these again. My pancake loving kids didn't even care for them."
"Making them the way it was directed they failed. Burned because they wouldn't cook through. I then lowered my heat to med-low and then put a lid on my skillet. This made them "steam cook" in a way. Turned out fluffy and light. Also I omitted the oil. You don't really need it in this recipe. I used a pumpkin spread instead of syrup. This was almost like a desert. Delicious."
"I have made this twice now, hoping for better results the second time. Nope! Sorry, but this recipe makes the pancakes turn out very flat and gummy. My son wouldn't even finish his breakfast. :("
"This recipe needs 3 1/2 - 4 tsp of baking powder to make it rise like it needs to. Other than that, the spices are really nice. My 2 toddlers love them."
"This was a great autumn dinner with sausage."
"Overall the pancakes were to gummy for my taste. I did however enjoy the spice mixture, the nutmeg stood out nicely."
"Followed the recipe exactly; turned out horrible. Thick as molasses and looked NOTHING like batter. Cooked it anyway and turned out gummy and bitter. So aggravated that I used up the last of my milk on this awful recipe!"
"These were yummy with syrup on top! I did alter the recipe though- 3/4 cup white flour and 1 1/4 cups ww flour; less ginger and nutmeg; 1 1/4 cups whole milk; and close to 1 cup of pumpkin puree I made; 1 whole egg; and no oil since I added extra pumpkin. Yum!!!"
"I liked these pancakes but were a little dry. I added the whole egg and extra milk. I love to make them in October. It Tis the time for Pumkin."
"I made thsi recipe for breakfast this morning, and it turned out terrible!!! The pancakes were hard to get cooked all the way, and even when they were, they still had a gummy texture. I will not be making these again. My dog wouldn't even eat one and played frisbee with it! LOL Definitely not my favorite...."
"I love anything pumpkin and I love to sneak things into pancakes and muffins that are healthy. These pancakes where pretty good. I had to had more liquid and I added 1 or 2 tsp of molasses for a little more flavor."
"Yummy! We used ginger syrup that we found at World Market. . . UMMMM!! Goodness on a plate!"
"Delicious. I go ahead and use the whole egg."
"Pretty good. I served them with light butter and sugar-free syrup, and my company loved them!"
"My 18 mo. old and I love these! I make them often so keep 1/2 c. portions of pumpkin in the freezer."
"I use all whole wheat flour, sun crystals, 1 Tbs. cinamon, a fourth tsp. celtic salt, 1 1/2 c. buttermilk (more for thinner batter), 1/2 c. fresh cooked pumpkin, 1/4 c. egg beaters, and 2 Tbs. extra vergin olive oil. I believe it's better then plain empty calorie white flour!"
"Delicious. They came together quickly and are great with maple syrup. I found the texture perfectly fine. Will make again for sure."
"We always had pumpkin pancakes when I was a young girl living in Maryland. They added warm maple syrup with pecans...really good. I also added more fluid to the batter and a whole egg..this is a for sure on our table...yum."
"These are very good. I had to add about 1/2c extra fluid, the batter was a little to thick for my taste. But I will definately make these again!! :)"