Healthy Pumpkin Pancakes Recipe | Yummly
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Healthy Pumpkin Pancakes

LIVELY TABLE(8)
Cindy Sikora: "Very filling!! Used honey instead of maple syrup…" Read More
12Ingredients
25Minutes
140Calories
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Ingredients

US|METRIC
7 SERVINGS
  • 1 cup oats
  • 1/2 cup white whole wheat flour (replace with GF flour for GF option)
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin
  • 1 1/2 cups club soda (or milk of choice)
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    NutritionView More

    140Calories
    Sodium13% DV310mg
    Fat3% DV2g
    Protein12% DV6g
    Carbs8% DV25g
    Fiber20% DV5g
    Calories140Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium310mg13%
    Potassium210mg6%
    Protein6g12%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber5g20%
    Sugars1g2%
    Vitamin A80%
    Vitamin C2%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Cindy Sikora 15 days ago
    Very filling!! Used honey instead of maple syrup Yum!
    Alysia Tsuyuki 2 months ago
    This is my all-time favorite breakfast recipe, BUT the source website seems to have changed it from the original as listed in Yummly sometime since I last made it. I prefer the original- 1 c oats and 1/2 c flour instead of the other way around, egg whites instead of whole eggs, no flax seed, and option to sweeten with 2 tbsp brown sugar.
    Marty Allison a year ago
    Delicious and healthy! Would definitely make again! Could substitute a flax egg for the egg to make it plant based/vegan. I also added some dark chocolate chips and flax/chia/hemp hearts.
    Yummly User 2 years ago
    added a bit more flour
    Blaze 2 years ago
    I'm not the biggest fan of pancakes but these were really good. I needed to use up some squash puree from the different squashes we get in a harvest box. Since I did use squash (which is less sweet and might have more water in it) instead of pumpkin. I added 7 tbs. brown sugar per recipe since Pancakes don't usually taste sweet without syrup, and I dont tend to eat syrup. Lastly, the nutmeg wasn't overpowering but if you dislike nutmeg, it should at MOST be halved.
    Kristin O. 2 years ago
    love this recipe! note that it has no sugar- i typically add a tb or 2 to fit my family's preferences. also, less nutmeg!
    Jennifer Daniels 3 years ago
    These were great ~ light and fluffy - I added honey to them - def needed that touch of sweetness. I used agave over the top instead of maple syrup. I'd make these again - also made them gluten-free!
    John B. 3 years ago
    At first I was concern, because it tasted blain. Once I put the maple syrup on it was very tasty.

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