Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes - The Lemon Bowl

Time to get pumped up for pumpkin! Have you done any holiday baking yet this season? If so, you’ve probably noticed that almost every pumpkin recipe calls for just 1/2 c. of pumpkin.

What do you do with the leftover pumpkin sitting in the can?  Whatever you do – no need to throw it out! Store it in a seal-tight container and you are well on your way to an extra special breakfast, any day of the week. A quick and easy week day recipe is my Pumpkin Spice Oatmeal.  On a lazy weekend morning, however, I love to make a big batch of Whole Wheat Pumpkin Pancakes.

As you look over my Whole Wheat Pumpkin Pancake recipe there is one thing you might notice: zero oil or butter is required. Instead, these little cakes are kept moist and fluffy with the addition of pure pumpkin and plain yogurt.  So, instead of adding calories with pure fat, you are adding in nutritious calories full of vitamins, protein and fiber.  After all, shouldn’t we make our calories work for us and not the other way around?

Your family is waiting.

Whole Wheat Pumpkin Pancakes
Prep time
Cook time
Total time
Whole wheat pumpkin pancakes are made moist and fluffy thanks to pure pumpkin and plain yogurt.
Recipe type: Breakfast
Serves: 4
  • 2 large eggs
  • 1¾ c whole wheat pastry flour
  • ¼ c flaxseed meal
  • 1 c pure pumpkin
  • 1 c plain yogurt - low fat
  • 1 c fat free milk
  • 2 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • Stevia to sweeten
  1. Whisk eggs in a medium bowl.
  2. Add all remaining ingredients and mix until just combined. (Be careful not to over mix.)
  3. Heat griddle or large frying pan to medium. Spray with non-fat cooking spray and pour batter, about ⅓ c at a time. Heat 2-3 minutes per side. It is important to keep pan at medium or lower to allow time for the thick batter to cook thoroughly without burning the outsides.
  4. Serve warm with maple syrup.
Excellent source of Vitamin A, good source iron and calcium.

If batter is a bit thick, go ahead and add more milk or water until you reach desired consistency.
Nutrition Information
Serving size: 4 Pancakes Calories: 338 Fat: 6.2 g Saturated fat: 1 g Unsaturated fat: 5.2 g Trans fat: 0 Carbohydrates: 53 g Sugar: 9.1 g Sodium: 174 mg Fiber: 10.4 g Protein: 15.4 g Cholesterol: 93 mg


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