Description
These Pumpkin Pancakes are a delicious and healthy twist on classic pancakes, featuring the warm flavors of pumpkin and spices. Perfect for a cozy breakfast, they are made with wholesome ingredients like whole wheat flour, canned pumpkin, and fat-free milk, offering a light yet satisfying meal. Quick to prepare and cook in just 20 minutes, these fluffy pancakes are perfect for fall mornings or any time you crave a comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
Wet Ingredients
- 1/4 cup canned pumpkin
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites (about 1/2 cup)
- 2 teaspoons oil (such as coconut or any neutral oil)
- 1 teaspoon vanilla extract
Additional
- Cooking spray
Instructions
- Mix dry ingredients: In a medium bowl, combine all the dry ingredients—flour, baking powder, kosher salt, ground cinnamon, pumpkin pie spice, and brown sugar monk fruit sweetener. Stir well to evenly distribute all the spices and leavening agents.
- Prepare wet ingredients: In another medium bowl, mix together the canned pumpkin, fat-free milk, egg whites, oil, and vanilla extract until smooth and fully combined, ensuring no lumps remain.
- Combine wet and dry mixture: Add the wet ingredients to the dry ingredients. Gently mix with a spoon until all flour is just incorporated. Avoid over-mixing to keep the batter light and the pancakes fluffy.
- Heat skillet or griddle: Preheat a large nonstick skillet or griddle over medium heat. Spray lightly with cooking spray to prevent sticking.
- Cook pancakes: Pour a heaping 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and edges start to set, about 2-3 minutes.
- Flip pancakes: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat cooking: Continue with the remaining batter, spraying the skillet as needed between batches to prevent sticking.
- Serve and garnish: Serve warm topped with maple syrup, agave, pumpkin butter, or your favorite toppings for added flavor and sweetness.
Notes
- Use whole wheat flour for a healthier option and a nuttier flavor.
- Do not over-mix the batter to avoid tough pancakes; a few lumps are okay.
- Adjust pumpkin pie spice to your taste preferences for more or less spice intensity.
- Fat-free milk keeps the pancakes lower in fat, but you can substitute with any milk of choice.
- These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast later.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
