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Pumpkin-Flavored Pancakes Recipe

Pumpkin-Flavored Pancakes Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

2 each: 240 calories, 5g fat (1g saturated fat), 1mg cholesterol, 375mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 8g protein Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Pumpkin-Flavored Pancakes

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MY REVIEW
nmrenee
Reviewed Dec. 22, 2015

"I love pumpkin, and these pancakes are yummy!"

MY REVIEW
RainyMomOfBoyz
Reviewed Feb. 22, 2014

"Quick and easy with ingredients I have on hand. Low fat and delicious!"

MY REVIEW
Hmomx327
Reviewed Oct. 27, 2013

"yum! I added a pinch of cloves, an extra tablespoon of brown sugar and an extra splash of milk. Came out great!"

MY REVIEW
Kdabra
Reviewed Dec. 15, 2012

"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!!"

MY REVIEW
TheIcingInTheBag
Reviewed Oct. 21, 2012

"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."

MY REVIEW
Sailorwife420
Reviewed Oct. 7, 2012

"OMG FANTASTIC!"

MY REVIEW
MsPattyinLoveland
Reviewed Sep. 11, 2012

"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."

MY REVIEW
happyian
Reviewed Sep. 1, 2012

"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. :("

MY REVIEW
LauraManning
Reviewed Mar. 21, 2012

"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."

MY REVIEW
Kayluray
Reviewed Nov. 19, 2011

"This was a great autumn dinner with sausage."

MY REVIEW
HannahBeaver
Reviewed Nov. 5, 2011

"Overall the pancakes were to gummy for my taste. I did however enjoy the spice mixture, the nutmeg stood out nicely."

MY REVIEW
Copswife01
Reviewed Nov. 5, 2011

"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!"

MY REVIEW
melissarb999
Reviewed Nov. 4, 2011

"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!!!"

MY REVIEW
Sherri Duran
Reviewed Oct. 27, 2011

"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."

MY REVIEW
andjayne
Reviewed Oct. 10, 2011

"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...."

MY REVIEW
deedee011
Reviewed Oct. 1, 2011

"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."

MY REVIEW
kimbojones
Reviewed Oct. 1, 2011

"Yummy! We used ginger syrup that we found at World Market. . . UMMMM!! Goodness on a plate!"

MY REVIEW
LauraManning
Reviewed Sep. 17, 2010

"Delicious. I go ahead and use the whole egg."

MY REVIEW
KWhitehead
Reviewed Aug. 26, 2010

"Pretty good. I served them with light butter and sugar-free syrup, and my company loved them!"

MY REVIEW
LauraManning
Reviewed Jul. 15, 2010

"My 18 mo. old and I love these! I make them often so keep 1/2 c. portions of pumpkin in the freezer."

MY REVIEW
lisamg57
Reviewed Jun. 27, 2010

"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!"

MY REVIEW
Aubrey5
Reviewed Dec. 31, 2009

"Delicious. They came together quickly and are great with maple syrup. I found the texture perfectly fine. Will make again for sure."

MY REVIEW
aldridl
Reviewed Sep. 29, 2009

"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."

MY REVIEW
bartim718
Reviewed Oct. 15, 2008

"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!! :)"

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