Healthy Pumpkin Pancakes
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Healthy Pumpkin Pancakes
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Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!
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Ingredients
FOR THE PUMPKIN PANCAKES:
- ¾ cup nonfat Greek yogurt
- ¾ cup milk (I used 1%)
- 2 tablespoons butter plus additional for cooking the pancakes
- 1 ½ cups white whole wheat flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoons ground cinnamon*
- ½ teaspoon ground ginger*
- ⅛ teaspoon ground nutmeg*
- ¾ cup pumpkin puree pure pumpkin; NOT pumpkin pie filling
- 2 large eggs
- 2 tablespoons pure maple syrup or granulated sugar or honey
- 1 teaspoon pure vanilla extract
FOR SERVING (Optional):
- pure maple syrup
- butter
- chopped toasted pecans
- vanilla Greek Yogurt
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Instructions
- In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
- In a small bowl or saucepan, melt the butter. Set aside to cool.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
- Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
- To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
- Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
- Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Notes
- *If you prefer, you can swap the spices in this recipe for 1 ¼ teaspoons pumpkin pie spice.
- TO STORE: Refrigerate pancakes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftover pancakes in a toaster oven, in a skillet with butter on the stovetop over medium-low heat, or in the microwave.
- TO FREEZE: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer frozen pancakes to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.
Nutrition Information
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Serving
1pancake (of 10)
Calories
133kcal
(7%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
40mg
(13%)
Potassium
205mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3012IU
(60%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1pancake (of 10) | |
| Calories | 133kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3012IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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