Light Pumpkin Pancakes
Light pumpkin pancakes are fluffy, flavorful breakfast treats featuring warm spices and pumpkin, perfect for a cozy morning or brunch with maple syrup.
Ingredients
Instructions
- In large bowl, mix flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- In small bowl, combine egg whites, milk, pumpkin, and 2 tablespoons oil.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Heat griddle over medium heat until a drop of water sizzles; brush lightly with oil.
- Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time.
- Cook until tops are bubbly and edges look dry, then turn and cook until undersides are golden.
- Place cooked pancakes on a warm platter.
- Repeat until all batter is used, brushing griddle with more oil if necessary.
- Serve pancakes with maple syrup, if desired.
Tips & Substitutions
For lighter pancakes, ensure not to overmix the batter; it's okay if there are a few lumps. If you're out of skim milk, you can substitute with almond or oat milk for a dairy-free option. To add some extra flavor, try incorporating a teaspoon of vanilla extract or a handful of chocolate chips, which pairs beautifully with Fudgy Cocoa Brownies.
Serving Suggestions
Serve these light pumpkin pancakes warm, drizzled with maple syrup, and topped with a dollop of whipped cream or yogurt. Fresh fruit such as sliced bananas or berries makes a lovely addition, and they pair beautifully with Smoked Sausage Sandwiches for a hearty breakfast. For a seasonal twist, sprinkle with chopped pecans or walnuts.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave for a few seconds until warmed through. For longer storage, freeze the pancakes in a single layer, then transfer to a freezer bag for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Light Pumpkin Pancakes contains roughly 128 calories, with 3g protein, 26g carbohydrates, and 2g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking. Alternatively, you can make the pancakes ahead of time and reheat them as needed, ensuring a quick breakfast option on busy mornings.
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs in place of egg whites. Just use 1 large egg for every 2 egg whites. This will change the texture slightly, making the pancakes a bit richer, but they will still be delicious!
How can I make these pancakes dairy-free?
To make these pancakes dairy-free, simply use a plant-based milk like almond, soy, or oat milk in place of skim milk. Additionally, ensure the canned pumpkin and any toppings you choose are also dairy-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).