These Fluffy Pumpkin Pancakes Will Keep You Full For Hours
Pairs perfectly with a hot cup of coffee on a crisp fall morning.
| Servings | Prep Time |
| 6 pancakes | 30min. |
| Servings | Prep Time |
| 6 pancakes | 30min. |
Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pumpkin pie spice
- 1/8 tsp ground cinnamon
- 1 dash salt
- 1 large egg
- 1/2 cup fat-free milk
- 1/3 cup vanilla yogurt
- 1/3 cup canned pumpkin
- 1 tbsp canola oil
- 1/8 tsp vanilla extract
- maple syrup
Servings: pancakes
Units:
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Ingredients
Servings: pancakes
Units:
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Instructions
- In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.
- Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.
Recipe Notes
Nutrition facts per 3 pancakes:Â 360 calories, 11g fat (2g saturated fat), 109mg cholesterol, 579mg sodium, 55g carbohydrate (23g sugars, 5g fibre), 13g protein.
Tip:Â Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster!
