Description
Skinny Pumpkin Pancakes are the perfect fall breakfast treat! These fluffy, wholesome pancakes are made with whole wheat flour and pure pumpkin puree, delivering a delightful pumpkin flavor that’s both light and satisfying. Packed with cozy spices like cinnamon and nutmeg, they bring the essence of autumn to your table. Quick to prepare and customizable with your favorite toppings, these pancakes will create new memories around your breakfast table without any guilt!
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup canned pumpkin puree
- 1 cup unsweetened almond milk
- 1 large egg (or flaxseed for vegan option)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- In a large bowl, whisk together whole wheat flour, baking powder, cinnamon, and nutmeg.
- In another bowl, mix canned pumpkin puree, almond milk, and egg until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet; cook until bubbles form on top (3-4 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Serve stacked high with maple syrup or your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (100g)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg
Keywords: - For richer flavor, use fresh pumpkin puree instead of canned. - Avoid overmixing for fluffier pancakes; let the batter rest briefly before cooking. - You can add chocolate chips or nuts for added texture.