Skip Nav

Pumpkin Pancakes

Pumpkin Pancakes

Adapted from Martha Stewart Living

Notes

I served with maple yogurt and toasted pecans, but feel free to top off as you wish. A drizzle of maple syrup with sliced bananas would be another delicious topping combination.

Ingredients

  1. 1 cup whole wheat flour
    1/4 cup ground chia seeds (or flax meal)
    1 tablespoon sugar
    2 teaspoons baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/8 teaspoon nutmeg
    Pinch of ground cloves
    1 cup 2 percent milk
    6 tablespoons canned pumpkin purée
    2 tablespoons canola oil
    1 egg

Directions

  1. In a large bowl whisk together all the dry ingredients.
  2. In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
  3. Fold wet mixture into dry ingredients.
  4. Oil a skillet over medium heat. Pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about three minutes per side; serve with toasted pecans and maple yogurt.


Source: Calorie Count

Nutrition

Calories per serving
111 (per pancake)
How to Make Quinoa Pancakes
Pumpkin Spice Pancakes
Japanese Style Pancakes
How Chefs Cook Pancakes
Pancakes From Scratch
Funfetti Pancake Recipe
Cinnamon Roll Pancakes Recipe
Pancake Lasagna With Chef Eric Greenspan
Latest Fitness
All the Latest From Ryan Reynolds