>>Pumpkin Pancakes

Pumpkin Pancakes

Ease: Moderate

Yield: 4 servings

Preparation time: 5 minutes

Cook Time: 15 minutes

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

Southeast Dairy Association - pumpkin pancakes
Add extra flavor and nutrients to your breakfast pancakes by stirring canned pumpkin into the batter.


  • 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.

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