Pumpkin-Flavored Pancakes Recipe

4 26 28
Pumpkin-Flavored Pancakes Recipe
Pumpkin-Flavored Pancakes Recipe photo by Taste of Home
Publisher Photo

Pumpkin-Flavored Pancakes Recipe

Read Reviews
4 26 28
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Pumpkin Pancakes in Light & Tasty October/November 2006, p17

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: 2-1/2 starch, 1 fat.

  • 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.
Originally published as Pumpkin Pancakes in Light & Tasty October/November 2006, p17

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Reviews forPumpkin-Flavored Pancakes

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MY REVIEW
kgburgess User ID: 2727982 259341
Reviewed Jan. 7, 2017

"My family, especially my hubby, thought these pancakes were fluffy and amazing! The texture was dense but fluffy. I found the recipe in the Comfort Food Diet cookbook, and it only called for 1.5 cups of milk, so they've clearly tried to remedy the thick batter here by upping the recipe to 2 cups of milk. I made it with 1.5, and I did find the batter to be thick. However, I noticed right away that it didn't spread out when I poured it, so I just spread it with my spoon as I put it on to ensure they would cook in the center. They came out perfect! Delicious. I would definitely make them again but maybe sub out the oil for unsweetened applesauce as I normally do. That would help with the thickness of the batter, too. I will definitely make these again! One batch made 13 pancakes for me at 107 calories each."

MY REVIEW
helencw0306 User ID: 2112085 256650
Reviewed Nov. 11, 2016

"My kids Loved these. I added the whole egg. I personally thought they were OK, but was disappointed because I really wanted more pumpkin flavor. Another time I might add more like some commenters have."

MY REVIEW
nmrenee User ID: 1839122 239999
Reviewed Dec. 22, 2015

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

MY REVIEW
RainyMomOfBoyz User ID: 3402569 145195
Reviewed Feb. 22, 2014

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

MY REVIEW
Hmomx327 User ID: 7401863 93741
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 User ID: 7038197 66287
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 User ID: 6931274 93160
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 User ID: 6836427 145182
Reviewed Oct. 7, 2012

"OMG FANTASTIC!"

MY REVIEW
MsPattyinLoveland User ID: 5671128 208328
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 User ID: 3536641 160691
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. :("

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