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.


Credit: Leigh Beisch

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

90 calories; fat 2g; saturated fat 1g; mono fat 1g; protein 7g; carbohydrates 12g; fiber 1g; cholesterol 55mg; iron 1mg; sodium 299mg; calcium 69mg.