Wednesday, December 22, 2010

Holiday Breakfast: Pumpkin Spice Pancakes

This is one of my new favorite breakfast recipes. I personally cannot get enough pumpkin but these pancakes are really satisfying. I served them with toasted pecans and sugar-free syrup on top and they were delightful :)

This is a "baby" post because I am currently wrapping presents and doing a ton of holiday baking...the end!

Pumpkin Spice Pancakes
Adapted from


1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup canned pumpkin
1 tbsp brown sugar
1 cup skim milk
3 large egg whites
2 tsp oil
1 tsp vanilla
butter flavor cooking spray


Mix all dry ingredients in a bowl. Combine milk, egg whites and pumpkin butter or canned pumpkin in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

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