Skinny Pumpkin Pancakes

So, like I said, four boys. They eat me out of house and home (as my mom likes to say). But they are my built-in taste-testers, which I guess is a good thing, right? Who else would eat all the stuff I make?!

Stack of pumpkin pancakes on a white plate. - 2

Anyway, my oldest, who’s a big bad 6th grader now, loves breakfasts. Pancakes are his ultimate favorite thing in the whole entire world. If I announce that it’s breakfast for dinner, he seriously does a happy dance. I usually end up making a big breakfast a couple times a week, mostly for him. These pancakes are one of his favorites and a fall breakfast staple in our house.

Stack of pumpkin pancakes with one bite cut out and on a fork. - 3

Stack of pumpkin pancakes with a slice cut out. - 4

Pin this now to find it later

Ingredients1x2x3x

▢ 1 cup white whole wheat flour
▢ 1 cup white all-purpose flour can use 2 cups all-purpose if white whole wheat isn’t available
▢ 1 tablespoon baking powder
▢ ½ teaspoon ground ginger
▢ ½ teaspoon ground nutmeg
▢ ½ teaspoon salt
▢ 1 teaspoon ground cinnamon
▢ 2 tablespoons brown sugar
▢ 2 egg whites, slightly beaten
▢ 1 ½ cups skim milk
▢ 2 tablespoons canola oil
▢ ½ cup canned pumpkin

Instructions

In a large mixing bowl, whisk the flours, baking powder, ginger, nutmeg, salt, cinnamon, and brown sugar.
In a separate medium-sized mixing bowl, whisk together the egg whites, milk, oil, and pumpkin.
Add the pumpkin mixture to the flour mixture and mix until just combined. If the batter seems too thick, add a little milk to thin it out to the desired consistency.
Heat a griddle or skillet on medium heat and spray with cooking spray. Pour the batter onto the heated griddle or skillet using a 1/4 cup measuring cup.
Flip the pancake when bubbles appear at the top. Serve with buttermilk syrup and enjoy!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info