Pretty Pumpkin Pancakes Recipe

Pretty Pumpkin Pancakes Recipe

  • Makes: 15-18 pancakes (5-6 Servings)
  • Ready In: 27 mins
  • Prep Time: 15 mins
  • Cook Time: 12-16 mins

Pancakes are a great weekend family tradition as well as a sleep over treat for all ages. These flavorful pancakes have a healthy dose of vitamin A and C and betacartene, thanks to the pumpkin. Kids get a kick out of decorating pancakes with fresh and dried fruits, nuts and coconut.

    Nutritional Information (per serving)

  • Calories: 336
  • Fat: 20g
  • Protein: 17g
  • Sodium: 535mg
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sugar: 7g


  1. 1 cup whole-wheat flour
    2 tablespoons raw turbinado sugar
    2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon ground cinnamon
    ¼ teaspoon freshly grated nutmeg
    1 1/3 cup whole organic milk
    1 cup pumpkin puree
    4 large cage free organic eggs, separated, at room temperature
    ½ cup organic unsalted butter, melted
    1 tablespoon pure vanilla extract
    Vegetable oil spray


    1. Preheat oven to 200F.
    2. In a large mixing bowl, stir together flour, sugar, baking powder, salt, cinnamon, and nutmeg until blended.
    3. In a medium mixing bowl, combine, milk, pumpkin, egg yolks, butter, and vanilla and beat until smooth.
    4. Pour wet mixture into dry ingredients and stir with a rubber spatula until blended.
    5. In a clean medium mixing bowl with clean, dry beaters, beat egg whites with a mixer until stiff peaks form when the beaters are lifted, about 2 minutes.
    6. Gently fold in egg whites into batter with a rubber spatula until just combined.
    7. Spray a large nonstick griddle or frying pan with cooking spray and heat over medium heat.
    8. Pour batter by 1/4 cupfuls into pan and cook until bubbles form on top of pancakes, 2–3 minutes.
    9. Flip each pancake and cook until golden, about 1 minute longer.
    10. Keep pancakes warm in the oven while cooking remaining batter.

    Chef's Tip:  For convenience refrigerate any leftover, cooked pancakes in an airtight container in the refrigerator for up to three days, or wrap cooked pancakes in waxed paper, seal in freezer safe container and freeze for up to one month. These are perfect for quick snacks to take to school or the park, spread with nut or seed butters or sandwich with eggs.

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