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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!
Stack of skinny pumpkin pancakes in a stack on a white plate.

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?!

Stack of pumpkin pancakes on a white plate.

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.

Stack of pumpkin pancakes with one bite cut out and on a fork.
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!
Stack of pumpkin pancakes with a slice cut out.
 
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Jen @ Yummy Healthy Easy

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Skinny Pumpkin Pancakes

By: Alyssa Rivers
Delicious Pumpkin Pancakes made with healthier ingredients!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Pancakes

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
  • 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

Instructions 

  • 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 1/4 cup measuring cup. Flip when bubbles appear at the top. Serve with buttermilk syrup and enjoy!

Nutrition

Calories: 174kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 142mgPotassium: 292mgFiber: 3gSugar: 5gVitamin A: 2414IUVitamin C: 1mgCalcium: 124mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

Read More About Me

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23 Comments

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO

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