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Pumpkin-Flavored Pancakes

I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. –Vicki Floden of Story City, Iowa
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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
  • 2 cups fat-free milk
  • 1/2 cup canned pumpkin
  • 1 egg white, lightly beaten
  • 2 tablespoons canola oil


  • In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
  • 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.
Nutrition Facts
2 each: 240 calories, 5g fat (1g saturated fat), 1mg cholesterol, 375mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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Average Rating:
  • kgburgess
    Jan 7, 2017

    My family, especially my hubby, thought these pancakes were fluffy and amazing! The texture was dense but fluffy. I found the recipe in the Comfort Food Diet cookbook, and it only called for 1.5 cups of milk, so they've clearly tried to remedy the thick batter here by upping the recipe to 2 cups of milk. I made it with 1.5, and I did find the batter to be thick. However, I noticed right away that it didn't spread out when I poured it, so I just spread it with my spoon as I put it on to ensure they would cook in the center. They came out perfect! Delicious. I would definitely make them again but maybe sub out the oil for unsweetened applesauce as I normally do. That would help with the thickness of the batter, too. I will definitely make these again! One batch made 13 pancakes for me at 107 calories each.

  • helencw0306
    Nov 11, 2016

    My kids Loved these. I added the whole egg. I personally thought they were OK, but was disappointed because I really wanted more pumpkin flavor. Another time I might add more like some commenters have.

  • nmrenee
    Dec 22, 2015

    I love pumpkin, and these pancakes are yummy!

  • RainyMomOfBoyz
    Feb 22, 2014

    Quick and easy with ingredients I have on hand. Low fat and delicious!

  • Hmomx327
    Oct 27, 2013

    yum! I added a pinch of cloves, an extra tablespoon of brown sugar and an extra splash of milk. Came out great!

  • Barbara Connolly
    Jan 26, 2013

    No comment left

  • Kdabra
    Dec 15, 2012

    Great recipe. Only a few things I would change. Maybe add a bit of clove and pumpkin pie spice for more flavor. We also added a bit more pumpkin cuz we love it!! We used whip cream to top them instead of syrup, amazing! We added a few chocolate chips to a few of them just to see what they would taste like. They were the best of the batch! Definitely would recommend this recipe to others!!

  • TheIcingInTheBag
    Oct 21, 2012

    As many other reviewers commented, these turned out gummy, almost pasty tasting. In addition to the texture, the flavor was lacking something, perhaps more sweetness or spice. I added toasted walnuts to our batch but will not make these again. My pancake loving kids didn't even care for them.

  • Sailorwife420
    Oct 7, 2012


  • catgrl_22
    Sep 30, 2012

    No comment left