Pumpkin Pancake


3.8 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.3 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Pumpkin Pancake calories by ingredient



Number of Servings: 5

Ingredients

    1/2 c. pumpkin purree (or mashed sweat potatoe)
    1 c. flour
    1tsp. baking powder
    1 tsp. cinnamon
    1 c. milk or soy milk
    2 egg whites, at room temperature
    1 - 2 Tbsp. Brown sugar
    1 Tbsp. Apple butter

Directions

sift flour, baking powder, brown sugar, and cinnamon. mix pumpkin, milk, and applebutter. Mix the wet ingredients with the dry, add chopped apple pieces and stir until mixed. beat the egg whites until there are stiff peaks. Fold in the egg whites with the pancake batter. cook on a griddle over medium heat until bubbles appear and pop. Flip and cook about 2 minutes on each side.

Number of Servings: 5

Recipe submitted by SparkPeople user AIMEEFARINA.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    This is a yummy recipe! We added golden raisins and walnuts for extra flavor punch and crunch. We also made it as a skillet pancake, and poured the batter into a preheated cast iron skillet which gave it a nice crust on the bottom. - 11/7/13


  • no profile photo

    Very Good
    i adjusted this recipe a little:
    1 cup pumpkin puree
    1 Tbl cin
    1 Tbl apple butter
    2 Tbl brown sugar
    1 t baking powder
    1 c white wheat flour
    2 1/2 Tbl ground flax
    1 egg
    3/4 c vanilla greek yogurt
    1/2 c milk
    good!
    first i made with just 1/4 c milk, turned out very shiny and dark on one sid     - 4/21/12


  • no profile photo

    Very Good
    good and easy to make - 11/6/11


  • no profile photo

    O.K.
    tastes like paper (but i didn't use apple butter so it may be user error :x) - 3/7/10


  • no profile photo

    Incredible!
    this recipe is awesome! i added flax seed and swapped 1/2 cup flour for 1/2 whole wheat flour. froze the leftover cooked pancakes and popped them in the toaster for a quick snack for my little one with some p/b and apple. - 2/22/09