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Pumpkin Spice Pancakes with Pumpkin Butter

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These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!

These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!Pumpkin Spice Pancakes with Pumpkin Butter

Other fabulous fall inspired pancake recipes are Whole Wheat Pumpkin Pecan Pancakes, 4-ingredient Flourless Banana Nut Pancakes, Eggnog Pancakes and Heart Shaped Chocolate Chip Banana Pancakes.

Pumpkin Spice Pancakes with Pumpkin Butter

8
Cals:254.3
Protein:9.1
Carbs:51.6
Fat:3.4
These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!
Course: Breakfast, Brunch
Cuisine: American
These whole wheat pancakes are lightly seasoned with brown sugar, pumpkin pie spice, vanilla, and topped with pumpkin butter for a hearty Autumn breakfast. Low fat, high in fiber and just plain good or you!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 2 pancakes 2 tbsp pumpkin btr

Ingredients

  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup pumpkin butter or canned pumpkin
  • 1 tbsp brown sugar
  • 1 cup 1% milk
  • 3 large egg whites
  • 2 tsp oil
  • 1 tsp vanilla
  • butter flavor cooking spray
  • 1/2 cup pumpkin butter for topping

Instructions

  • Mix all dry ingredients in a bowl.
  • Combine milk, egg whites and pumpkin butter or canned pumpkin in a bowl and mix until smooth.
  • Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
  • Heat a large skillet on medium heat.
  • Spray oil to lightly coat and pour 1/4 cup of pancake batter.
  • When the pancake starts to bubble and the edges begin to set, flip the pancakes.
  • Repeat with the remainder of the batter.
  • Top each serving with an additional 2 tbsp pumpkin butter.
  • In addition you can top with maple syrup or agave, (extra points)

Last Step:

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Nutrition

Serving: 2 pancakes 2 tbsp pumpkin btr, Calories: 254.3 kcal, Carbohydrates: 51.6 g, Protein: 9.1 g, Fat: 3.4 g, Saturated Fat: 0.5 g, Cholesterol: 3 mg, Sodium: 322 mg, Fiber: 3 g, Sugar: 6.3 g

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92 comments on “Pumpkin Spice Pancakes with Pumpkin Butter”

  1. Hi! Would you make any changes to this recipe to make them in a sheet pan, like the ones in the Meal Prep cookbook?
    Thanks!

  2. Enjoying these right now. Delicious! Subbed Egg Beaters for egg whites and skim milk for 1%. Topped with sugar free maple syrup. Doubled the batch so I can freeze them and pull out as needed. Thanks!

  3. Oops! I left out the oil (because I did not see where to add it), but they still came out awesome!! (and less calories too!) 🙂

  4. Just made these, and topped with pecans simmered in pure maple syrup instead of the pumpkin butter. SO deeeeeelish!!!!!

  5. The wet ingredients include the oil and vanilla, so mix them together with the egg whites, milk, etc. before adding to the dry ingredients.

  6. The question has been asked 3 times and I still don't know. When do we add the oil and vanilla? I want to make these for dinner. They look and sound amazing!
    Thank you – anyone who has made them or original poster – for the help.

  7. I made these this morning. YUM. I subbed Heartsmart Bisquick instead of flour and topped with Trader Joe's pumpkin butter instead of making Gina's and added some sugar free syrup and Tru Whip (which I found out about through this blog too). SOOOO good.

  8. I didn't like these. I served them without pumpkin butter; the pancakes on their own had no pumpkin taste at all.

  9. I replaced the oil with apple sauce and shaved off 2 more points to take the total down to 5 points per serving. My kids loved them! I also added a little more pumpkin as we are in the west and at altitude so our flours dry out.