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


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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


  • 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.

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

Nutritional Info (per serving)

CALORIES 240 cals
Kilojoules 1,003 kJ
Fat 4.9 g
Saturated Fat 2.8 g
Cholesterol 39 mg
Sodium 246 mg
Carbohydrates 43.1 g
Fiber 2.1 g
Total Sugars 23.8 g
Protein 8.1 g
Calcium 288.0 mg
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