Pumpkin Pancakes

Pumpkin Pancakes

Bring the flavors of fall to your breakfast table - good all year round!

Per serving, pancakes only: 148 cals, 4.7g fat, 22g carbs

Per serving, yogurt topping only: 92 cals, 0.2g fat, 21g carbs

Per serving, pancakes with yogurt topping: 240 cals, 4.9g fat, 43g carbs

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (2 ratings made) Rate
Serves: 7 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins

Yield: 7 x 2-pancake servings

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 2 cup non-fat vanilla yogurt (for topping)
  • 1 cup seedless raisins, unpacked (for topping)
  • 1 cup all-purpose flour
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 cup (1%) low-fat milk
  • 2 Tbsp melted butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/2 cup low-fat vanilla yogurt
  • 1 tsp ground cinnamon (for dusting)

Directions:

TOPPING: In a small mixing bowl, briskly combine non-fat vanilla yogurt and raisins until yogurt becomes looser texture. Reserve.

PANCAKES: In a large mixing bowl, combine flour, sugar, baking powder, and 1/2 teaspoon cinnamon.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and 1/2 cup low-fat yogurt, mixing well.

Add milk mixture to flour mixture and stir until just moist. Do not over-mix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup (1/4 cup) measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and a dusting of cinnamon.

Thanks to 3-A-Day of Dairy - www.3aday.org