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Perfect Pumpkin Pancakes
Source: Nutrition Connection Food Stamp

Pumpkin and pumpkin spice give these pancakes a different twist!

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 130.6
Total Carbs 21.4 g
Dietary Fiber 0.9 g
Sugars 4.2 g
Total Fat 3.4 g
Saturated Fat 0.7 g
Unsaturated Fat 1.6 g
Potassium 176.4 mg
Protein 4.1 g
Sodium 220.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  white all purpose flour
2 tbsp  brown sugar
1 tbsp  low sodium baking powder
1 1/4 tsp  pumpkin pie spice
1 tsp  salt
1 each  eggs
0 1/2 cup  Pumpkin, canned, unsalted
1 3/4 cup  lowfat milk
2 tbsp  vegetable oil
  1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
  2. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.
  3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
  4. Lightly coat a griddle or skillet with cooking spray and heat on medium.
  5. Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.

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