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Pumpkin Pancakes Recipe

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Pumpkin Pancakes published in Light & Tasty October/November 2006, p17

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 cups fat-free milk
  • 1/2 cup canned pumpkin
  • 1 egg white lightly beaten
  • 2 tablespoons canola oil

Instructions

  1. In a large bowl, combine the first eight ingredients.
  2. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
  3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.