Recipe ReDux: Pumpkin Pancakes

This month’s Recipe ReDux theme is ”Fresh from the Pumpkin Patch.” ReDuxers were put to the challenge of coming up with healthier pumpkin recipes using fresh pumpkin, if possible. Funny that my recipe for last month’s ReDux was a revised version of pumpkin cream cheese when I couldn’t find any canned pumpkin at the supermarket! Fortunately I was able to find canned pumpkin this month (I should really thank my husband for that actually – he picked it up for me at the supermarket!); unfortunately I didn’t have time to make a recipe using fresh pumpkin. I decided to make pumpkin pancakes, a seasonal treat that I often see on brunch menus but have never made myself. I actually made them for dinner (who says breakfast food can only be served in the morning?!) and they were delicious! I served them with nonfat Greek yogurt, real maple syrup, and some fruit on the side. 

Pumpkin Pancakes

Yields ~ 18 pancakes; Serves 4-6 people  Pumpkin Pancake recipe

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 large egg
  • 2 large egg whites
  • 1 cup nonfat milk
  • 1 tablespoon honey
  • 1 cup pumpkin puree
Directions:
  1. In a large bowl, whisk together the dry ingredients.
  2. In a medium bowl, beat the eggs, milk, and honey. Add in the pumpkin and whisk until combined. 
  3. Stir the wet ingredients into the dry ingredients until just combined and smooth. Allow batter to rest 10 minutes. 
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When pancakes begin to bubble flip over. Brown on both sides and serve hot. 
Nutrition Facts Per Serving (4 servings): 252 calories, 12 g protein, 47 g carbohydrate, 6 g fiber, 2.5 g total fat, 1 g saturated fat, 48 mg cholesterol, 520 mg sodium, 291 mg calcium

 

A note about this recipe – if using canned pumpkin, make sure that pumpkin is the only ingredient (do not use pumpkin pie filling). 

Canned Pumpkin 

For more pumpkin recipes, check out these posts from the other Recipe ReDuxers:

14 Responses to Recipe ReDux: Pumpkin Pancakes


  1. YUM!!! Totally making this tomorrow morning. One of my all time fav ways to eat pumpkin….second to a pumpkin spice latte! Yours look devine! Love the Greek yogurt topping, great idea. xoxo

    • Jessica says:

      Thanks! Enjoy them tomorrow. Perfect for a chilly, fall morning!

  2. Pumpkin pancakes make a regular appearance at our house, although I do it the “cheaters” way by using pancake mix {Bob’s Red Mill gluten-free} to which I add 1/2 can of pumpkin and a liberal amount of cinnamon. My kids like to melt chocolate chips on top. Your version sounds really yummy! Have a wonderful weekend!

    • Jessica says:

      mmm…chocolate chip pumpkin pancakes sound delectable!

  3. Yes! I love pancakes made with whole wheat flour. My family prefers the run of the mill all purpose variety, but these remind me of the ones my grandmother used to make.

    So glad to have you participating in The ReDux this month… and once again, love the new site. It’s lovely!

    • Jessica says:

      Thanks Regan! My husband usually prefers the all purpose variety too, but he loved these! So happy I am still able to partake in the ReDux – it’s so much fun to see everyone’s creations every month!!

  4. I LOVE pumpkin pancakes! These sound right up my alley!

    • Jessica says:

      Thanks Kristen!

  5. Kara says:

    I was just sitting here thinking what I am going to do with the leftover pumpkin pulp I have from the pumpkin ravioli I made. Then I remembered there was a pumpkin pancake recipe this month! I am all about this recipe. Now you know what I will be doing Saturday morning!

    • Jessica says:

      Thanks Kara! Hope you enjoy them Saturday morning!!

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