Healthy Pumpkin Pancakes


my family loves these pancakes. they cook up very thick and heavy so two will seriously fill you up. they are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!

Time: 25 minutes


  • mix all the dry ingredients well
  • mix all the wet ingredients in with the dry ingredients until there are no clumps
  • cook on medium heat until the edges look dry , then flip
  • remember , these pancakes will be dense and thick
  • this is how they are supposed to turn out
  • super good with real maple syrup !
  • enjoy !

Healthy Pumpkin Pancakes image

Number Of Ingredients: 11


  1. whole wheat flour
  2. brown sugar
  3. baking powder
  4. salt
  5. cinnamon
  6. allspice
  7. ginger
  8. nonfat milk
  9. vanilla
  10. olive oil
  11. canned pumpkin


Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!

Recipe From

Provided by smellyvegetarian

Time 20m

Yield 19 serving(s)


  • Beat eggs well until somewhat frothy.
  • Add other ingredients except pumpkin and mix.
  • Add pumpkin and mix again.
  • Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
  • Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

Healthy Pumpkin Spice Pancakes image

Number Of Ingredients: 13


  • 1 egg
  • 1 egg white
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oatmeal
  • 1 3/4 cups fat-free buttermilk (I use powdered)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup canned pumpkin puree

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