Recipe Box: Pumpkin Pancakes

🍂 Yummy Breakfast for Autumn (or Any Time of Year!)

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher October 12, 2011

Pancakes aren't normally the healthiest breakfast choice, but pumpkins are chock full of yummy goodness, including vitamins A, C, E, and K, plus magnesium, potassium, iron, and fiber.

These are SO DELICIOUS, we eat them year-round.

Pumpkin Pancakes

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 Tablespoons firmly packed brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup milk
  • ¾ cup canned pumpkin
  • ¼ cup low-fat vanilla yogurt
  • 2 Tablespoons melted butter
  • Walnut pieces and syrup

In a large bowl, stir together dry ingredients; set aside. In another bowl, mix the remaining ingredients until well blended. Stir egg mixture into flour mixture just until evenly moistened.

Place a nonstick griddle over medium heat (do not coat with cooking spray, as it will make the pancakes a bit crunchy). Spoon approximately ⅓  cup of batter onto the griddle and spread into 5-inch rounds.

Cook until pancakes are browned on the bottom, and edges begin to look dry, two to three minutes. Flip and cook the other side for two to three minutes. Keep cooked pancakes on a baking sheet in a warm (200℉) oven. Top with toasted walnut pieces and warm syrup.