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.
Skinny Pumpkin Pancakes
- 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
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 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
- 1/2 cup canned pumpkin
- In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.
- 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.
- 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!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.