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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 39.3
  • Total Fat: 0.4 g
  • Cholesterol: 14.3 mg
  • Sodium: 86.8 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.7 g

View full nutritional breakdown of Pumpkin Pancakes with Yogurt calories by ingredient
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Pumpkin Pancakes with Yogurt

Submitted by: ALAGUE

Introduction

Courtesy of my friend, Sandy! Nutrition is calculated per pancake, if you make small pancakes (This made about 45 letter shaped pancakes) Courtesy of my friend, Sandy! Nutrition is calculated per pancake, if you make small pancakes (This made about 45 letter shaped pancakes)
Number of Servings: 45

Ingredients

    1 c all-purpose flour
    1 c whole wheat flour
    1/2 cup sugar
    1/2 teaspoon salt
    2 teaspoons baking powder
    2 teaspoons baking soda
    1/2 teaspoon cinnamon
    1/2 teaspoon vanilla
    3 eggs
    1 cup plain yogurt (I used Greek yogurt)
    3/4 cup milk
    1 cup pumpkin, canned

Directions

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Number of Servings: 45

Recipe submitted by SparkPeople user ALAGUE.






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