Delicious lighter and healthier pumpkin pancakes make a great fall breakfast! I shared this Skinny Pumpkin Pancakes recipe over at The Recipe Critic a couple months ago and wanted to share it again here because they’re so good!
I like Halloween but it’s not my favorite holiday. I love carving pumpkins. I love decorating. I love treats and candy. But that’s kind of where it ends. I sort of hate taking my kids around trick or treating but I sort of hate passing out candy too. Am I a total grinch?
Last year I got the stomach flu the night of Halloween. And while I HATE the stomach flu more than anything, (seriously I’d rather have a sinus infection for a month than the 24 hour stomach flu!) I got out of most of candy duty! My husband took my boys trick or treating and I passed out candy until he got back and then I was relieved of it.
You know what’s not amusing? The older women that come around and ask for candy. I had a bunch last year show up at my front door, some with their kids and others just by themselves, with a pillowcase asking for candy. Or the 18 year old teenagers that come and ask for candy. What do you normally do in these situations? I usually just go ahead and give them candy for the effort, ha!
Anyway, enough about my love-hate relationship with Halloween…you have to try these pumpkin pancakes! They’re a family favorite. We make pancakes probably every weekend. I love this recipe because the pancakes come out light and moist and have just the right amount of pumpkin. Plus they’re almost guilt-free! They’re amazing with my homemade buttermilk syrup recipe but healthier if you use a sugar-free maple syrup. Either way, you’re going to love them. Have a safe Halloween!!
Skinny Pumpkin Pancakes
- 1 cup white whole wheat flour
- 1 cup white all-purpose flour can use 2 cups all-purpose if white whole wheat isn't available
- 1 Tbsp. baking powder
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 2 Tbsp. brown sugar
- 2 egg whites slightly beaten
- 1-1/2 cups skim milk
- 2 Tbsp. canola oil
- 1/2 cup canned pureed pumpkin
- In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.
- In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a little milk to thin it out to desired consistency.
- Heat griddle or skillet on medium heat and spray with cooking spray. Pour batter onto heated griddle or skillet using a 1/4 cup measuring cup. Flip when bubbles appear at the top. Serve with syrup and enjoy!