Healthy Pumpkin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole wheat pancakes loaded with pureed pumpkin and yogurt for added protein, sweetened with maple syrup. These fall-flavored pancakes are hearty and nutritious, perfect for autumn breakfasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons butter (melted, plus more for frying pancakes (or olive oil))
- 2 eggs
- 1 cup milk (preferably whole)
- 1/2 cup plain yogurt (Greek or regular is fine)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 15 oz. canned pumpkin
- 1 teaspoon pumpkin pie spice (see notes)
- 1 .5 cups whole wheat pastry flour
- maple syrup, fresh fruit, pecans, or other fixings
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 435mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 435MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.