Pumpkin Pancakes
These homemade pumpkin pancakes are made with pumpkin puree, brown sugar, pumpkin pie spice and vanilla for a hearty Autumn breakfast.
Foto: Skinnytaste
Ingredients
- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites ((1/2 cup))
- 2 teaspoons oil (such as coconut or any neutral oil)
- 1 teaspoon vanilla extract
- cooking spray
Steps
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Mix all dry ingredients in a medium bowl.
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Combine milk, egg whites and canned pumpkin in another medium bowl and mix until smooth.
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Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
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Heat a large nonstick skillet or griddle on medium heat.
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Spray oil to lightly coat and pour heaping 1/4 cup of pancake batter.
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When the pancake starts to bubble and the edges begin to set, flip the pancakes.
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Repeat with the remainder of the batter.
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Top them with maple syrup, agave, pumpkin butter, or your favorite toppings (optional).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 1 cup | - | - |
| baking powder | 2 tablespoons | Rp 8.000/100g | Rp 16.000 |
| kosher salt | 0.25 teaspoon | - | - |
| ground cinnamon | 0.5 teaspoon | - | - |
| pumpkin pie spice | 1 teaspoon | - | - |
| canned pumpkin | 0.25 cup | - | - |
| brown sugar monk fruit sweetener | 2 tablespoons | - | - |
| fat-free milk | 0.75 cup | - | - |
| egg whites | 3 large | - | - |
| oil | 2 teaspoons | - | - |
| vanilla extract | 1 teaspoon | - | - |
| cooking spray | - | - | - |
*Estimated market prices, may vary by region
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