Healthy Pumpkin Pancakes Recipe

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Pumpkin is loaded with immunity-boosting vitamin A and fiber, and adds a bright, nutty flavor to your tall stack. Ginger, cinnamon and nutmeg give this low-fat pumpkin pancake recipe just a hint of spicy sweetness. Top it off with warm maple syrup or creamy Greek yogurt for a perfect fall breakfast.

Pumpkin Pancakes

Photo by Perry Santanachote

Serves 4
Yields 12 pancakes

Prep time: 5 minutes
Cook time: 12 minutes

The Skinny

Per three pancakes (without toppings):

  • 187 cal
  • 1.6 g fat (0 g sat)
  • 36 g carbs
  • 120 mg sodium
  • 2 g fiber
  • 7 g protein

Ingredients

1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Pinch of ground cloves
1/8 teaspoon salt
1 cup skim milk
1/2 cup canned pumpkin
1/2 teaspoon vanilla extract
1 egg
2 tablespoons unsweetened applesauce
Cooking spray

Preparation

  1. In a large bowl, mix flour, sugar, baking powder, spices and salt.
  2. In another bowl, beat the milk, pumpkin, vanilla, egg and applesauce to blend. Stir it into the flour mixture until just incorporated.
  3. Place a nonstick griddle or a large nonstick frying pan over medium heat, coat lightly with cooking spray. Pour batter in 1/4-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 to 2 minutes longer. Adjust heat as needed to maintain an even temperature.
  4. Serve pancakes as they’re cooked, or keep warm in a single layer on baking sheets in a 200° oven, up to 15 minutes. Top with Greek yogurt and toasted nuts, or your favorite pancake toppings.

Hungry for more? Try these healthy pumpkin recipes for a delicious taste of fall. 

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