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Stack of pumpkin pancakes on plate with syrup, pecans, and butter

Pumpkin Pancakes

4.80 from 5 votes
These homemade pumpkin pancakes are made with pumpkin puree, brown sugar, pumpkin pie spice and vanilla for a hearty Autumn breakfast.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Course: Breakfast, Brunch
Cuisine: American

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)
  • 1/4 cup canned pumpkin
  • 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
  • 3/4 cup fat-free milk (such as Fairlife)
  • 3 large egg whites ((1/2 cup))
  • 2 teaspoons oil (such as coconut or any neutral oil)
  • 1 teaspoon vanilla extract
  • cooking spray

Instructions

  • Mix all dry ingredients in a medium bowl.
  • Combine milk, egg whites and canned pumpkin in another medium 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 nonstick skillet or griddle on medium heat.
  • Spray oil to lightly coat and pour heaping 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 them with maple syrup, agave, pumpkin butter, or your favorite toppings (optional).

Nutrition

Serving: 2pancakes, Calories: 172kcal, Carbohydrates: 34g, Protein: 9.5g, Fat: 2.5g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 866mg, Fiber: 1.5g, Sugar: 2g
- WW Points: 5