Description
These Pumpkin Pancakes are a delicious, fluffy breakfast treat perfect for fall or anytime you crave a comforting, spiced pancake. Made with canned pumpkin, warm spices, and a hint of vanilla, they offer a moist and flavorful twist on traditional pancakes. Using egg whites and fat-free milk keeps the recipe light, while the option for whole wheat flour adds a wholesome touch.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
Wet Ingredients
- 1/4 cup canned pumpkin
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites (about 1/2 cup)
- 2 teaspoons oil (such as coconut oil or any neutral oil)
- 1 teaspoon vanilla extract
For Cooking
- Cooking spray
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, kosher salt, ground cinnamon, pumpkin pie spice, and brown sugar monk fruit sweetener. Stir well to evenly distribute the dry ingredients.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the canned pumpkin, fat-free milk, egg whites, oil, and vanilla extract until the mixture is smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a spoon until just combined. Make sure there are no dry spots, but avoid over-mixing to keep the pancakes fluffy.
- Preheat Skillet: Heat a large nonstick skillet or griddle over medium heat to prepare for cooking.
- Prepare Cooking Surface: Lightly coat the skillet with cooking spray to prevent sticking.
- Cook Pancakes: Pour a heaping 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
- Flip and Finish Cooking: Flip the pancakes carefully and cook the other side for another 1-2 minutes or until golden and cooked through.
- Serve: Repeat with the remaining batter. Serve warm topped with maple syrup, agave, pumpkin butter, or your favorite toppings.
Notes
- Use whole wheat flour for a heartier, more nutritious pancake.
- Adjust pumpkin pie spice quantity based on your preference for warmth and spice intensity.
- Do not over-mix the batter to ensure pancakes remain tender and fluffy.
- Cooking on medium heat prevents burning while allowing pancakes to cook evenly.
- For a vegan option, substitute egg whites with a flaxseed or chia egg and use plant-based milk.
