Whole Wheat Pumpkin Pancakes - The Lemon Bowl
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Whole Wheat Pumpkin Pancakes

Whole wheat pumpkin pancakes are made moist and fluffy thanks to pure pumpkin and plain yogurt.
Course Breakfast
Cuisine American
Keyword pumpkin pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 338kcal
Author Liz Della Croce



  • Whisk eggs in a medium bowl.
  • Add all remaining ingredients and mix until just combined. (Be careful not to over mix.)
  • Heat griddle or large frying pan to medium. Spray with non-fat cooking spray and pour batter, about 1/3 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.
  • 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.


Calories: 338kcal | Carbohydrates: 53g | Protein: 15.4g | Fat: 6.2g | Saturated Fat: 1g | Polyunsaturated Fat: 5.2g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 174mg | Fiber: 10.4g | Sugar: 9.1g