My family loves these pancakes. They cook up very thick and heavy so two will seriously fill you up. They are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. Also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!
My Private Note
Units: US | Metric
- 2 cups whole wheat flour (I use whole wheat white flour)
- 2 tablespoons brown sugar (I use Splenda Brown sugar baking blend)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 2 cups nonfat milk
- 1 teaspoon vanilla
- 3 tablespoons olive oil (so much better for you and doesn't affect the flavor)
- 1 cup canned pumpkin
- 1Mix all the dry ingredients well.
- 2Mix all the wet ingredients in with the dry ingredients until there are no clumps.
- 3Cook on medium heat until the edges look dry, then flip.
- 4Remember, these pancakes will be dense and thick. This is how they are supposed to turn out.
- 5Super good with REAL maple syrup!
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Nutritional Facts for Healthy Pumpkin Pancakes
Serving Size: 1 (66 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 97.4
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.4 g
- Cholesterol 0.6 mg
- Sodium 180.1 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 2.1 g
- Sugars 3.8 g
- Protein 3.2 g