Close up shot of a stack of four pumpkin pancakes with two small pumpkins blurred in the background.

I Can’t Believe It’s Pumpkin Pancakes

Close up shot of a stack of four pumpkin pancakes with two small pumpkins blurred in the background.

I Can't Believe It's Pumpkin Pancakes

Fluffy pumpkin and cinnamon-spiced pancakes.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Snacks
Cuisine American
Servings 9 Servings

Ingredients
  

  • ¼ cup plus 1 tablespoon sugar
  • 1 ½ cups whole-wheat or all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups plain or vanilla low-fat yogurt
  • 1 cup low-fat milk
  • 2 tablespoons margarine, melted
  • 1 egg, beaten
  • ¾ cup canned pumpkin
  • Cooking spray

Instructions
 

  • Combine 1 tablespoon sugar, with the flour, baking soda, and cinnamon in a large bowl. Set aside.
  • Add yogurt and remaining sugar to a medium bowl and mix until sugar is dissolved. Add milk, pumpkin and egg, stirring until well combined.
  • Add wet ingredients to the dry ingredients. Stir until batter is moist and free of lumps.
  • Lightly coat a skillet with cooking spray and heat to medium.
  • Pour the batter onto the hot skillet, about ¼ cup per pancake.
  • Cook each pancake until bubbles in batter begin to burst, then flip and cook until golden brown.

Notes

Prep Tip
  • Freeze leftover pancakes for a quick breakfast.
  • Store in refrigerator for up to two days for an on-the-go snack.

Nutrition

Serving: 2 pancakesCarbohydrates: 18gProtein: 3gFat: 2gSodium: 105mgFiber: 2g
Keyword Brunch, Comfort Food, Kid-friendly
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