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Pancakes and waffles

Pumpkin Pancakes

Surprise your kids on Halloween morning with a plate full of pumpkin pancakes. Beaten egg whites help keep these pancakes light and fluffy while the pumpkin adds sweetness, color, and a lot of moisture. Best of all you can throw them together in just minutes.

Serves 8
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
168 calories per serving


> 1/2 cup all-purpose flour
> 1/2 cup white whole-wheat flour
> 3 tbsp sugar
> 1 tsp baking powder
> 1 tsp ground cinnamon
> 1/8 tsp ground ginger
> Pinch ground cloves
> 3/4 cup reduced-fat milk
> 2 large eggs, separated
> 1/2 cup pureed solid pack pumpkin
> 1/4 cup vegetable oil


In a large bowl, combine flours, sugar, baking powder, cinnamon, ginger and cloves. In a small bowl, whisk together milk, egg yolks, pumpkin and oil and stir into dry ingredients until just moistened. In a standing mixer, beat egg whites on high until they form stiff peaks, about 2 minutes. Gently fold egg whites into batter.
Preheat skillet over medium-high heat and spray with cooking spray. For each pancake, pour 1/4 cup batter onto heated skillet and cook about 2 minutes on each side or until pancakes are golden brown. Serve warm.

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