Perfect Pumpkin Pancakes - KNEP - Kentucky Nutrition Education Program


Perfect Pumpkin Pancakes

Servings:2 small pancakesServing Size:12


  • 2 cups flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1 3/4 cup milk, low-fat
  • 2 tablespoons vegetable oil


  1. In a large mixing bowl, combine flour, brown sugar, baking powder, pumpkin pie spice and salt.
  2. In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil, mixing well.
  3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. For thinner batter, add more milk.
  4. Lightly coat a griddle or skillet with cooking spray and heat to medium.
  5. Drop batter mixture onto the prepared griddle by heaping tablespoon. Cook until golden brown, turning once with a spatula when the surface begins to bubble. Continue cooking until the other side is golden brown. Repeat process, making 12 pancakes.

Make it a Meal

Serve with apple slices, raw nuts and skim milk.

Source: What's Cooking? USDA Mixing Bowl, Chop Chop Family Magazine 2015

Nutrition Facts Per Serving: 130 calories; 3.5g total fat; 0.5g saturated fat; 340mg sodium; 21g carbohydrate; 1g fiber; 4g protein.