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Pumpkin pancakes are a fall favorite at my house. They are easy to make, moist and delicious with a hint of warm spice in each bite. We eat them for breakfast, lunch with some fruit or for dinner with some chicken breakfast sausage, Canadian bacon or a ham slice.
I topped these pancakes with I Can’t Believe It’s Not Butter Light and Smuckers sugar free maple syrup. For variety, you can mix some cinnamon into the butter substitute. Cook slice or chop sweet apples, such as galas or honey crisps, dusted with cinnamon until they are tender and serve them over the pumpkin pancakes. For a decadent treat, sprinkled the pancakes with toasted chopped pecans and a drizzle of fat free, sugar free Smuckers carmel sauce.
I recently started working with Fiber Gourmet flour blend in an attempt to reduce the carbs and points in many of my favorite recipes. This high fiber flour worked well in this recipe. The texture and flavor of these pumpkin pancakes was not different from pumpkin pancakes made with all purpose flour in my opinion. For the hubby and myself this was a win.This product is pricey but was worth it.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Fiber Gourmet flour blend or all purpose flour
- Baking powder
- Cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Sugar or equivalent amount of sweetener of your choice. – I used Truvia with Stevia.
- Egg whites
- Canned pumpkin purée
- Vanilla
- Skim milk or your favorite substitute
Making the Pumpkin Pancakes
- Place the Fiber Gourmet flour blend, sugar, baking powder, cinnamon, ginger, nutmeg, and salt into a mixing bowl.
- Use a fork or wooden spoon to combine all these dry ingredients together.
- Add the egg whites, pumpkin purée, vanilla, and skim milk to the dry ingredients.
- Mix until thoroughly combined. there may be some lumps in the batter.
- Heat up an electric griddle or heat a skillet on a cooktop. The griddle/skillet is ready when a few drops of water dance on the heated surface.
- Measure out batter onto the griddle and spread around.
- Cook for until the top surface starts to look dry. Slide a spatula carefully under the pancake and lift the edge and check to see if it is golden.
- Flip the pancakes over and cook until the other side is done. Transfer the cooked pancakes to a plate. Measure out more batter onto the griddle and cook the next batch of pancakes. Continue this process until all the batter is used
- Serve with sugar free maple syrup or your favorite syrup or topping.
Serving Ideas
- Pumpkin pancakes are great for breakfast, lunch or dinner with plain I Can’t Believe It’s Not Butter Light and sugar free maple syrup.
- Mix some cinnamon into the butter substitute and warm the maple syrup and you have elevated your pumpkin pancakes.
- These pancakes are wonderful when topped with cokked chopped apples mixed with cinnamon or sprinkled with chopped pecans and drizzled with caramel sauce.
- You can round out a meal of pumpkin pancakes with a side of fruit or chicken sausages, Canadian bacon or a slice of ham.
WW 1 pt per pancake; 3 pt per 3 pancakes; 4 pt per 4 pancakes – with Fiber Gourmet flour blend
2 pt per pancake; 7 pt per 3 pancakes; 9 pt per 4 pancakes – with all purpose flour
Servings: 9 pancakes
Calories: 47.6kcal
Equipment
- mixing bowl
- measuring spoons and cups
- Wooden spoon
- spatula
- Cuisinart Deluxe Griddler, electric skillet or regular skillet
Ingredients
- 1½ c Fiber Gourmet flour blend; you can substitute with all purpose flour
- 3½ tbsp spoonable Truvia with Stevia OR sweetener equivalent to ½ c of sugar
- 3 tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- 1 pinch salt
- ¾ c Libby's canned pure pumpkin
- 2 egg whites OR 1 large whole egg
- 1 tsp vanilla
- ½ c skim milk or almond milk or your favorite substitute
- ½ c water
Instructions
- Place the Fiber Gourmet flour blend, sweetener, baking powder, cinnamon, ginger, nutmeg and salt into a mixing bowl. Use a fork or wooden spoon and combine the dry ingredients.
- Add the pumpkin purée, egg whites, vanilla, skim milk and water to the bowl with the dry ingredients. Mix the wet ingredients into the dry ingredients until you have pancake batter. It is OK for there to be some lumps in the batter. If the batter is too thick, add additional water, a tbsp at a time, until you are happy with the consistency of the batter.
- I opened my Cuisinart Deluxe Griddler and used both sides of the grill with the griddle plates in. I preheated the griddle plates to 325℉. If you don't have a griddler, use a griddle or skillet on your cook top. When a few drops of water danced around on the heated griddle plates or skillet, you are ready to start cooking the pancakes.
- Pour ⅓ c of pumpkin pancake batter onto the griddler. I used the bottom of the measuring cup to spread the batter out into a decent size pancake. I was able to get 2 pancakes on each griddler plate.
- Cook the pan cakes 3-4 min. The top of the pancake should start to look dry even though it is still uncooked. Flip the pancakes and cook the other side for 3-4 min. The pancakes should be golden brown.
- Transfer the cooked pancakes to a oven safe plate. Pour more batter onto the griddler and cook another batch of pancakes. Continue these steps until all the batter is used. I consistently get 9 pancakes out of this recipe.
- Pop the cooked pancakes in a warm oven to keep them hot until all the pancakes are cooked.
- When all the pancakes are cooked, serve with I Can't Gelieve It's Not Butter Light and sugar free maple syrup and enjoy.
- Instead of maple syrup, you can serve these pancakes with chopped apples dusted with cinnamon and cooked until soft.
Notes
I used Fiber Gourmet flour blend in this recipe and it reduced the points by half in comparison to all purpose flour. You should be able to substitute in your favorite flour substitute instead.
I have made this recipe with skim milk and almond milk and both worked fine. You should be able to substitute in your favorite dairy replacement.
The nutritional info for a pumpkin pancake made with Fiber Gourmet flour blend is at the very bottom of the recipe card.
The nutritional info for a pancake made with al purpose flour is below.
cal 90.1 kcal | fat 0.3 g | sat. fat 0 g | 18.3 g | fiber 2.5 g | tot. sugar 0.8 g | protein 3.3 g | sodium 208.2 mg
Nutrition
Serving: 1pancake | Calories: 47.6kcal | Carbohydrates: 16.4g | Protein: 4.5g | Fat: 0.5g | Sodium: 231mg | Fiber: 13.2g | Sugar: 0.8g
Tried this recipe?Let us know how it was!
