easy pumpkin pancakes

Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!

Healthy Pumpkin Pancakes

nonfat Greek yogurt

milk ((I used 1%))

butter (plus additional for cooking the pancakes)

½ cups white whole wheat flour

baking powder

baking soda

salt

cinnamon*

ginger*

nutmeg*

pumpkin purée (pure pumpkin; NOT pumpkin pie filling)

eggs

sugar

vanilla extract

maple syrup

Butter

pecans

Vanilla greek yogurt

Whisk

In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.

In a small bowl or saucepan, melt the butter. Set aside to cool.

Flour

In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

Yogurt

To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.

Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.

Preheat

To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.

Cook

Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.

Serve

Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.

Worst pancake recipe ever! Way too much liquid to dry ratio, had to toss the whole batter. I could have put it in a baking pan and baked a cake! What a waste of ingredients and time.

Have made a ton of various pancake recipes for my fam and this by far was the family favorite!!! Absolutely delicious and the right consistency and not difficult to make!

This is my family’s favorite pancake recipe!! I’m too afraid to waste a whole batch but could I put this recipe as is in muffin tins and make muffins out of the batter??
As a mom I don’t always have time to make the pancakes…thanks!

I don't usually review recipes when I make drastic changes, but this one was just soooo good!

I switched out the melted butter with applesauce, added a bit more milk to achieve the batter texture I wanted (due to the applesauce...), replaced half the eggs with egg whites, and omitted the added sugar (since I spread sweet stuff on the pancakes after cooking). 

Overall I think it was the whole wheat flour with the pumpkin and spices that really made it. It's a good combination, and all the stuff I changed couldn't screw it up!

These are delicious! I used vanilla almond milk &amp; vanilla &amp; plain whole fat greek yogurt. I added chocolate chips for my daughters. 12 &amp; 4 &amp; they loved them.  They are yummy without the chocolate chips &amp; maple syrup too. Will definitely make again!

Awesome recipe! I changed the flour to part oat flour and part casava/almond/coconut blend. I also added some scoops of collagen and whey protein to add more protein. They were amazing! I can't wait to make them again!

I used whole wheat flour and I was amazed at how these turned out! I barely even tried and they came out perfectly .

Absolutely delicious!  Only had AP on hand but made anyways &amp; everyone enjoyed it!
Thank you for a great recipe &amp; I look forward to making it w oat flour &amp; when I can find it, white whole wheat flour (my grocery stores don’t carry it)

This easy, fluffy Bisquick Pumpkin Pancakes recipe will become a family favorite. It&#039;s one of ours and I&#039;m excited to share it with you!

Bisquick Pumpkin Pancakes

bisquick

brown sugar

pumpkin pie spice

ginger

pumpkin

milk

molasses

lemon juice

Heat a large pan or griddle to medium heat or 350 degrees Fahrenheit.

In a large bowl, whisk the dry ingredients: bisquick, brown sugar, baking powder, pumpkin pie spice and ground ginger together.

In a separate bowl, whisk the wet ingredients: canned pumpkin, milk, molasses, eggs, lemon juice and vanilla extract together.

Make a well in the dry ingredient bowl and add the wet ingredients into it. Mix together - careful to not overmix.

Ladle 1/4 cup of pancake batter on the heated and buttered/oiled pan or griddle.

Allow the pancakes to cook and bubble. Flip when the batter has bubbled and the edges look crisp. Your spatula should be able to handle the weight of the pancake. Flip and continue to cook on the other side.

Serve with maple syrup and butter and any other favorite toppings.

I found your GF Bisquick Pumpkin recipe today and I loved it.  They pancakes were so delicious and turned out great.  I followed your recipe except I added raisins.  Thank you for sharing.

This recipe is so good. Thanks for the recipe. 
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Bisquick Pumpkin Pancakes

Top 2 easy pumpkin pancakes recipes from across the web

The most viewed easy pumpkin pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Healthy Pumpkin Pancakes

Bisquick Pumpkin Pancakes

The most viewed easy pumpkin pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine