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Pumpkin Pancakes

August 28, 2012 By Jennifer @ PB and P Design 55 Comments

Hi Everyone,

I hope I am not over killing the pumpkin lately, but I have lots of leftovers and I need to use it up and what better way to use pumpkin then to make light, fluffy, healthy pumpkin pancakes?

I made these pancakes Saturday morning for Little Jenny and I.  I figured it’s been a while since I made pancakes and I know how much Little Jenny loves pumpkin.  Here reaction?  Oh man, these are good!  She devoured them in no time!!  By the time I was done taking pictures, her pancakes were gone.  I got the idea for these pancakes from my original whole wheat pumpkin pancakes that I posted my first week of blogging.  Looking back, what horrible pictures I took!  Eck!  I’m surprise anyone visited my blog.  🙂


The best way to describe these pancakes is like pumpkin pie.  There creamy, moist, light and very filling!!!  This batch made 6 pancakes and the calories for 3 of them is only 157 calories!!  You can’t go wrong with those calories!!  Mmmm, pumpkin!  I am so loving it right now!  I need to get out of the fall mode since it is still summer!!

Don’t the pancakes look so much better dressed up and drenched in sweet maple syrup and topped with a little dollop of whip cream?  Oh yah Baby!!  Muah!!

Pumpkin Pancakes
 
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Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Light, fluffy, healthy pumpkin pancakes that tastes like pumpkin pie.
Serves: 6 Pancakes
Ingredients
  • ½ cup pumpkin, canned, not pie filling
  • ¼ cup coconut milk, unsweetend
  • 2 egg whites
  • ½ tsp. vanilla extract
  • ½ cup white whole-wheat flour
  • ½ tsp. baking soda
  • ¼ tsp. pumpkin spice, ground
  • ½ tsp stevia or sugar
  • 1 dash salt
Instructions
  1. Mix coconut milk, pumpkin, egg whites & vanilla extract into a small bowl
  2. In a separate bowl combine flour, baking soda, sugar, salt and pumpkin spice.
  3. Combine and whisk till evenly mixed
  4. Spray a non-stick skillet with cooking spray and place over medium heat and add ¼-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip.
  5. About 2 minutes on each side
Notes
Calories per 3 pancakes: 157.5, Fat: 1.5, Cholesterol: 0, Sodium: 391, Potassium: 185.6, Carbs: 28, Fiber: 6.5, Sugar: 2.3, Protein: 10
Nutrition Information
Serving size: 3 Pancakes
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

After looking at these photos and thinking about my pancakes I think I need to make more.  Since I don’t have time in the morning to make pancakes, I’m thinking one night for dinner! I love eating breakfast at dinner.  I have to say breakfast is probably my favorite meal! I love it!  So many variations of dishes you can make. What is your favorite meal?

Well my Friends, while it is still light out I need to go pick some tomatoes from the garden.  I saw a bean stalk peaking through my tomatoes.  I didn’t plant beans this year, it must be from last year?  Now time to go and investigate!

Have a great day!

Toodles,

Jennifer

 

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Filed Under: Breakfast, Pancakes Tagged With: breakfast, healthy, Pancakes, pumpkin, Vegetarian, whole wheat

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Comments

  1. Leann says

    August 28, 2012 at 3:10 AM

    They look great I love pumpkin everything. Can’t wait to try them.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:52 PM

      If you do try them, let me know what you think of them!! I think if your a pumpkin fan, you’ll love them!

      Reply
  2. Joanne says

    August 28, 2012 at 3:40 AM

    Those do look like pancake fluff heaven! I love all things pumpkin so you can never have too much of it in my opinion!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:51 PM

      I couldn’t agree with you more!!! Love pumpkin!!! Glad I like something that is healthy! 🙂

      Reply
  3. Baker Street (@bakerstreet29) says

    August 28, 2012 at 3:54 AM

    Pumpkin pancakes is a fantastic idea. I was planning on making my homemade puree this weekend. Your recipe is surely on my list. 🙂

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:50 PM

      Ohhhh, I love homemade pumpkin puree, I hope you post the recipe for it!!

      Reply
  4. Samantha says

    August 28, 2012 at 5:07 AM

    These look fantastic! Too bad I have to wait until I go grocery shopping again to buy pumpkin and coconut milk. Keep the pumpkin coming. I can’t wait until fall officially gets here–I’m so ready for it!!!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:50 PM

      OH you’ll get plenty of pumpkin from me!!! I have to go shopping too to buy more! 🙂

      Reply
  5. Cassandra says

    August 28, 2012 at 10:35 AM

    I love the tastes of fall and when my kitchen smells like pumpkin 🙂

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:49 PM

      Oh me too! I love to make apple cider just so I can smell it slow cook all day!!

      Reply
  6. NeverEverBeenSkinny says

    August 28, 2012 at 12:35 PM

    I am not much of a pumpkin fan but I think I might try this! Your pictures make them look so yummy!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:47 PM

      Thanks! You should try them, however if your not a pumpkin fan you may not like them!!

      Reply
  7. Erin @ Dinners, Dishes and Desserts says

    August 28, 2012 at 1:55 PM

    I love pumpkin, keep it coming! These pancakes look incredible!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:47 PM

      Thanks Erin! Oh this won’t be the last of pumpkin for me!!

      Reply
  8. Averie @ Averie Cooks says

    August 28, 2012 at 1:56 PM

    love that it’s still August and you’re already worried about over-doing the pumpkin and have leftovers…now YOU are a serious pumpkin lover and i love that!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:46 PM

      Oh my gosh! I just love pumpkin! I incorporate it into so much stuff!!

      Reply
  9. Russell at Chasing Delicious says

    August 28, 2012 at 3:43 PM

    I love all things pumpkin! These pancakes look fantastic. Yummy!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:46 PM

      Thanks!! You just have to love that pumpkin season is right around the corner!!!

      Reply
  10. Stephanie @ Eat. Drink. Love. says

    August 28, 2012 at 3:45 PM

    I love pumpkin and am so excited for it to be fall! These look so perfectly fluffy!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 28, 2012 at 7:45 PM

      I love pumpkin too! It’s just one of those foods I can’t get sick of.

      Reply
  11. Libby says

    August 30, 2012 at 4:47 AM

    Made these this morning and they were DELICIOUS! I added about 2 tbs of mini chocolate chips and they tasted just like pumpkin chocolate chip cookies. Love your blog!!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      August 30, 2012 at 4:54 AM

      Ohhhh my Gosh!!! Chocolate chips! Dam I should of done that!! I’m off to work, but I want to call in sick so I can make these pancakes with Chocolate chips. Great idea Libby!! I am for sure trying that next time!

      Reply
      • Dawn says

        August 30, 2012 at 7:24 PM

        When I make pancakes, pumpkin included, I make a huge batch and freeze them in freezer bags. My girls will open a bag that has one serving for each of them and either toast them or microwave them for a hot breakfast in a hurry. No mess either!

        Reply
  12. nettiemoore11 says

    August 31, 2012 at 4:54 PM

    I have been craving pumpkin and your pancakes look fabulous! I found you over at weekend pot luck and I am your newest follower! Nettie from Moore Or Less Cooking

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 1, 2012 at 11:31 AM

      Ahhh, thanks Nettie! I have been on a pumpkin kick myself and I can’t stop!!! 🙂 Have a wonderful weekend, going to pop over to your blog.

      Reply
  13. cynthial1956 says

    August 31, 2012 at 6:10 PM

    Oh my, these look wonderful. I have to agree with most others and say that pumpkin is one of my favorite things! Never thought of making pancakes with them! I will be pinning the recipe and will now be following your blog. Would love it if you would stop by my blog.

    Thanks for joining this weeks Foodie Friends Friday. Hope you will link up with us next week.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 1, 2012 at 11:30 AM

      Thank you for following me and the nice comment. What is your blog address so I can stop by?

      Reply
  14. Ellen Tinder says

    September 2, 2012 at 3:44 AM

    what can i use in place of the coconut milk and could the left over pumpkin be frozen? i only cook for one as i am a widow.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 3, 2012 at 5:59 PM

      Hi Ellen, I would use milk in place of the coconut milk. I am sure it will turn out yummy. You can also freeze pumpkin. Place it in a freezer safe ziplock baggie, take the air out and place in the freezer. If you make the pancakes, let me know what you think of them!! 🙂

      Reply
  15. Katie says

    September 2, 2012 at 8:56 AM

    I haven’t made pumpkin pancakes since…well, last autumn. I should make more!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 3, 2012 at 5:52 PM

      I need to make more and it’s still summer!! This was the first time I made the pancakes since September of last year! I try to make new recipes that I don’t ever make the same one’s twice. I need to change that!

      Reply
  16. Jennifer says

    September 3, 2012 at 2:52 AM

    I’m obsessed with pumpkin! What a creative way to use up leftovers. I had my first Starbucks pumpkin latte today and I’ve been bitten by the bug for sure! Jenn from Bulldogs and Brown Sugar

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 3, 2012 at 5:41 PM

      My Starbucks didn’t get the pumpkin spice latte in yet, but we did get scones and muffins. I too am obsessed with pumpkin. I LOVE it!! Maybe it’s a Jenn thing?

      Reply
  17. dixiendottie says

    September 3, 2012 at 4:31 PM

    These look soooooooooooo good! Would love if you’d join our Countdown to Fall link party again! Hope to see you there! Happy Labor Day! 🙂
    http://dixie-n-dottie.blogspot.com/2012_09_03_archive.html

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 3, 2012 at 5:23 PM

      Thank you for the invite! I linked up my Pumpkin Biscuits!!! Have a wonderful day!!

      Reply
  18. Diane Balch (@DianeBalch) says

    September 7, 2012 at 6:10 AM

    Pumpkin sounds incredible enough but coconut too. Please share this today on foodie friday and I will pin it too.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 7, 2012 at 7:07 PM

      I shared the recipe and linked it to you!!! I am just loving pumpkin!!

      Reply
  19. Stephanie says

    September 8, 2012 at 12:28 PM

    For gluten free folks, could we substitute almond flour?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 8, 2012 at 9:31 PM

      Honestly, I am not sure, I would probably recommend maybe rice flour? I think almond flour may not work great, but I’m not sure, I rarely do gluten free recipes, though I do try. I would say try it and see how it goes. Let me know if it turns out.

      Reply
  20. Frugal Homemaking says

    September 11, 2012 at 10:34 AM

    Made your pancakes this morning…my two daughters, 4 and 2, loved them, as did I! I only used 1/4 tsp. stevia for a double batch and used 1/2 cup white and 1/2 cup whole wheat flour, and they were still fab! We topped ours with a dab of blueberry peach jam. Delish! I printed and added it to my recipe collection. I’m expecting #3 in December and really trying to watch my calorie intake, so I love the lower calorie count!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 12, 2012 at 8:24 PM

      Ohh blueberry peach jam on top of pumpkin, yum! That is so creative!! I love it!! Congratulations on #3!! That is so wonderful!! Yah!!

      Reply
  21. Leslie says

    September 15, 2012 at 5:19 PM

    hi! what can i use to replace the coconut milk?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 15, 2012 at 5:24 PM

      Hi Leslie,

      You can use milk, that should work out good! Let me know how they turn out! 🙂

      Reply
  22. Diane Balch (@DianeBalch) says

    October 22, 2012 at 5:47 AM

    I’ve included your recipe in a pumpkin line up. Will be tweeting it etc this week.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 22, 2012 at 5:48 AM

      Oh my gosh thank you so much!! Have a great day!

      Reply
  23. Sherry says

    October 6, 2013 at 12:15 PM

    My daughter has become ill and now needs low-sodium diet.
    Will the recipe work if I leave out the salt (or use salt-substitute and use reduced-sodium baking soda?
    She LOVES pumpkin pancakes and these look delicious but a little high in sodium.

    Thank you

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 6, 2013 at 12:29 PM

      Hi Sherry, The pancakes may turn out a tad flat, but the flavor will still be amazing! I’d say give it a shot and see how it works out. The salt and baking soda is what gives it the fluff. I have never used salt substitute or reduced sodium baking soda, but my guess is that they will work. Let me know how it turns out for you.

      I am sorry your daughter is ill. I understand how tough it might be. I will say my prayers for her.

      Reply
  24. Carissa O. says

    September 12, 2014 at 8:52 AM

    Just found this recipe on Pinterest. These were very yummy! Not too sweet, but perfect with a little syrup and butter. I have a very happy tummy right now 🙂

    Reply
  25. Sherry says

    November 29, 2014 at 8:13 AM

    These Pancakes did not turn out well for me at first. Too thick. Not sweet enough. Stuck to my non-stick pan. And, wouldn’t get done on the inside…even though they were burning on the outside. But, I LOVE pumpkin! And, I loved the idea of pumpkin pancakes, so I tried again. This time I added more milk (to make it more of the consistency of pancakes), more fructose (I can’t have stevia or sugar, they give me migraines), some grapeseed oil (to help them not stick to the pan, more flour and some baking powder (in hopes that this would help them to get done in the middle), and a little bit of extra vanilla and cinnamon (for flavor, since I had added the extra milk, oil, and flour). Then they turned out very good the second round! I will definitely make these again, but with the revisions.

    Reply

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