Southeast Dairy Association - pumpkin pancakes


Pumpkin Pancakes

Add extra flavor and nutrients to your breakfast pancakes by stirring canned pumpkin into the batter.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat milk
  • 2 tablespoons melted butter
  • 1/2 cup canned pumpkin
  • 2 1/2 cups low fat vanilla yogurt, divided


  • Combine flour, sugar, baking powder and cinnamon in a large mixing bowl.
  • In a medium mixing bowl, combine milk, butter, egg, pumpkin, and 1/2 cup yogurt, mixing well.
  • Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.
  • Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles appear on the edges of the pancakes. Remove from pan, set aside and keep warm. Repeat with remaining batter.
  • Serve warm topped with remaining yogurt. Top with maple syrup if desired.


Source of recipe: Elizabeth Ward on behalf of 3-A-Day of Dairy
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