Go Back
Print Recipe
No ratings yet

Skinny Pumpkin Pancakes

Delicious lighter and healthier pumpkin pancakes
Course: Breakfast
Author: Jenn


  • 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!