Fluffy Pumpkin Pancakes

5 stars average

The fluffiest pancakes you'll ever make, these whole grain pumpkin pancakes are low sugar, made with real pumpkin and spiced with cinnamon, nutmeg and ground ginger.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 338kcal

Author Liz Della Croce

Ingredients

2 large eggs
1 ¾ cups whole wheat pastry flour
¼ cup flax seed meal
1 ½ cups low fat milk
1 cup pure pumpkin
1 cup Stonyfield plain yogurt low fat
2 teaspoons vanilla
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

US Measurements - Convert to Metric

Instructions

Whisk eggs in a medium bowl.
Add all remaining ingredients and mix until just combined. (Be careful not to over mix.)
Heat non-stick griddle or large skillet over medium heat. Spray with cooking spray and pour batter, about 1/3 cup at a time.
Heat 2-3 minutes per side. It is important to keep pan at medium or lower to allow time for the thick batter to cook thoroughly without burning the outsides.
Serve warm with maple syrup.

Nutrition