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.
Yields 12 pancakes
Prep time: 5 minutes
Cook time: 12 minutes
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
2 tablespoons unsweetened applesauce
- In a large bowl, mix flour, sugar, baking powder, spices and salt.
- In another bowl, beat the milk, pumpkin, vanilla, egg and applesauce to blend. Stir it into the flour mixture until just incorporated.
- 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.
- 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.