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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
Pumpkin Pancakes Photo
Yield: Serves 6; 3 pancakes per servings


  • 2 cups plain low-fat yogurt
  • ¼ cup plus 1 tablespoon sugar
  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup 1% milk
  • 2 tablespoons trans fat–free tub margarine, melted
  • 1 egg
  • ½ cup canned pumpkin


  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.,

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