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Fluffy and moist, with a subtle pumpkin-cinnamon flavor, these pumpkin pancakes are also very filling and satisfying. A lovely autumn weekend breakfast.
Makes 20 pancakes
New quantity:
Total time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Ingredients
2 cups white whole-wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 1/2 cups reduced-fat milk
1 tablespoon olive oil (not extra virgin)
1/4 cup pure maple syrup
1 cup canned pure pumpkin puree
Nonstick cooking spray
Directions
1. In a large bowl, whisk together flour, baking powder, salt and cinnamon.
2. In a medium bowl, beat eggs. Add milk, oil, maple syrup and pumpkin puree, whisking after each addition.
3. Pour liquid mixture over dry mixture and mix with a spatula. Don’t over mix – a lumpy batter is fine.
4. Heat two 12-inch skillets, or a two-burner griddle, over medium heat, about 3 minutes. Spray with nonstick spray. Pour a scant 1/4-cup batter per pancake onto griddle, spacing them 2 inches apart. Cook pancakes about 2 minutes on each side, until golden and cooked through.
Nutrition per pancake
Calories 85.1
Total Fat 1.8 g
Saturated Fat 0.5 g
Cholesterol 20.0 mg
Sodium 117.6 mg
Total Carbohydrate 14.3 g
Dietary Fiber 2.2 g
Sugars 3.6 g
Protein 3.0 g
Weight Watchers Points Plus: 2 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
