Breakfasts: Pancakes, Crepes, Wraps: 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

Author: 3-A-Day of Dairy -
Date: March 04, 2013

Serves: 7 person(s)
Yield: 7 x 2-pancake servings

Preparation Time: 10 mins
Cooking Time: 10 mins


    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)


    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.

Nutritional Information
(Per Serving)

Calories:240 cals
Kilojoules:1,003 kJ
Fat:4.9 g
Carbohydrates:43.1 g
Protein:8.1 g
Cholesterol:39.0 mg
Sodium:246 mg
Saturated Fat:2.8 g
Fiber:2.1 g
Calcium:288.0 mg
Total Sugars:23.8 g

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