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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.
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Skinny Pumpkin 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 tablespoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 egg whites, slightly beaten
- 1 ½ cups skim milk
- 2 tablespoons canola oil
- ½ cup canned pumpkin
Instructions
- In a large mixing bowl, whisk the flours, baking powder, ginger, nutmeg, salt, cinnamon, and brown sugar.
- In a separate medium-sized mixing bowl, whisk together the egg whites, milk, oil, and pumpkin.
- Add the pumpkin mixture to the flour mixture and mix until just combined. If the batter seems too thick, add a little milk to thin it out to the desired consistency.
- Heat a griddle or skillet on medium heat and spray with cooking spray. Pour the batter onto the heated griddle or skillet using a 1/4 cup measuring cup.
- Flip the pancake when bubbles appear at the top. Serve with buttermilk syrup and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
