Skinny Pumpkin Pancakes

Hi everyone! I’m Jen from Yummy Healthy Easy. I’m married to a hunky husband and am the mom of four crazy boys, who are always hungry. :) Since I’m a busy mom, I like to make and blog about meals that are quick, easy and (mostly) healthy with the occasional treat thrown in. I can’t even tell you how excited I am to be here today! I love The Recipe Critic and am always inspired by Alyssa’s recipes and photography. Thanks for having me!

So, like I said, four boys. They eat me out of house and home (as my mom likes to say). But they are my built-in taste-testers, which I guess is a good thing, right? Who else would eat all the stuff I make?!

Anyway, my oldest, who’s a big bad 6th grader now, loves breakfasts. Pancakes are his ultimate favorite thing in the whole entire world. If I announce that it’s breakfast for dinner, he seriously does a happy dance. I usually end up making a big breakfast a couple times a week, mostly for him. These pancakes are one of his favorites and a fall breakfast staple in our house.

Put simply, they are amazing. They’re fluffy, filling and delicious. The pumpkin makes them moist but isn’t overwhelming. It’s just the perfect amount of pumpkin. Of course the fact that these are “skinny” means you can go right ahead and slather them with butter and syrup! ;) I hope you give these pancakes a try and then come visit me over at Yummy Healthy Easy for some more delicious recipes. See ya soon!
 
Skinny Pumpkin Pancakes
Author: 
 

Delicious Pumpkin Pancakes made with healthier ingredients!
Ingredients
  • 1 cup white whole wheat flour
  • 1 cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn’t available)
  • 1 Tbsp. baking powder
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 2 Tbsp. brown sugar
  • 2 egg whites, slightly beaten
  • 1-1/2 cups skim milk
  • 2 Tbsp. canola oil
  • ½ cup canned pumpkin

Instructions
  1. In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.
  2. In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a little milk to thin it out to desired consistency.
  3. Heat griddle or skillet on medium heat and spray with cooking spray. Pour batter onto heated griddle or skillet using a ¼ cup measuring cup. Flip when bubbles appear at the top. Serve with buttermilk syrup and enjoy!

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Alyssa

Comments

    • says

      Hi Paula! It makes about 16 pancakes but it really depends on how much milk you add to thin out the batter. I’ll usually add a little more than the 1-1/2 cups of milk and so I can end up with anywhere from 16 to 20 pancakes. Thanks for the question! I hope you enjoy them!

    • says

      I’ve personally never used fresh pumpkin in this recipe, but you should be able to use fresh pumpkin as long as it’s pureed and still only 1/2 cup! Thanks for the question!

  1. Ashley says

    I am making these right now… had a nibble……for quality control of course. They are fantastic and sooo easy! Thanks for the recipe!

  2. says

    Does your site have a contact page? I’m having
    trouble locating it but, I’d like to send you an e-mail.
    I’ve got some creative ideas for your blog you might be interested in
    hearing. Either way, great blog and I look forward to seeing it expand over time.

  3. Chrissie says

    Can we have the calorie count on this recipe pls? I am just trying to collect dessert recipes for my family that are under 250 calories. I am not sure if it is better to eat this or something like Carrot Muffins. THANK YOU

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