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Pumpkin Spice Pancakes with Pumpkin Butter
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 Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Breakfast, Brunch
Cuisine:
American
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)
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
- WW Points:
8