Pumpkin Pancakes

pumpkin-pancakes Leigh Beisch


  • 1/2 cup canned pumpkin
  • 1/2 cup low-fat vanilla yogurt
  • 1/4 teaspoon baking soda
  • 1 large egg yolk
  • 1/4 cup cake flour
  • 4 large egg whites
  • 1/4 teaspoon salt
  • Cooking spray
  • Maple syrup or honey


Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

  • Yield: 4 servings (serving size: about 2 pancakes, without syrup or honey)

Nutritional Information

Calories per serving: 90
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 7g
Carbohydrate per serving: 12g
Fiber per serving: 1g
Cholesterol per serving: 55mg
Iron per serving: 1mg
Sodium per serving: 299mg
Calcium per serving: 69mg

Good to Know

Festive and flavorful, these pancakes contain half the calories of those made with buttermilk. Plus, pumpkin contains beta-carotene, which may reduce the risk of developing certain types of cancer and offer protection against heart disease.

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