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Pumpkin Pancakes

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  • Author: Oktep
  • Yield: 6 Pancakes, 1.5 Cups batter each 1x


Modified from Sweet Potato Pancakes, Get fresh! SNAP-Ed program, retrieved from



1 cup whole wheat flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ cup low-fat milk, 1%
2 teaspoons applesauce, unsweetened
1 large egg
½ cup pumpkin, canned, unsalted
non-stick cooking spray


  1. Preheat griddle to medium-high heat.
  2. In small bowl mix flour, baking powder and cinnamon.
  3. In large bowl mix milk, applesauce, egg and pumpkin.
  4. Add flour mix to the wet ingredients. Stir until smooth.
  5. Spray griddle with non-stick spray. Pour batter onto griddle, ¼ cup for each pancake.
  6. Cook until bubbly and flip. Cook until done, about 2 minutes on each side.
  7. Serve warm.


Top with fresh fruit, powdered sugar, or honey. Add dried cranberries or raisins for a sweeter pancake. Add nutmeg for more flavor. For a flatter, thinner pancake, add an additional ½ cup low-fat milk. Mashed sweet potatoes or fresh pumpkin puree can be used instead of canned pumpkin.


  • Serving Size: 2 Pancakes, ¼ Cup batter each
  • Calories: 200
  • Sodium: 410mg
  • Fat: 3g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 65mg

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Diabetes is Not Our Destiny is funded by the USDA’s Supplemental Nutrition Assistance Program, SNAP. This institution is an equal opportunity provider.  Non-discrimination statement here.