Print Recipe Close Window

Pumpkin Pancakes

A delicious seasonal twist to the pancake.

Per Serving: 282 Calories, 6g Fat, 3g Saturated Fat, 0g Trans Fat, 42mg Cholesterol, 198mg Sodium, 45g Carbohydrate, 3g Dietary Fiber, 12g Protein
Yield: Serves 6; 3 pancakes per servings



  1. In a small bowl, mix the yogurt with the ¼ cup of sugar. Set aside.
  2. In a large bowl, combine the 1 tablespoon of sugar with the flour, baking soda, cinnamon, and nutmeg.
  3. In a medium bowl, combine the milk, margarine, egg, pumpkin, and yogurt-sugar mixture, stirring well.
  4. Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps.
  5. Lightly coat a griddle or a skillet with nonstick cooking spray and heat to low to medium heat. Using a ¼ cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown.

Source: Expect the Best (Wiley 2009) by Elizabeth M. Ward, M.S., R.D.,