Description

Delight in these fluffy, spiced pumpkin pancakes that perfectly capture the flavors of fall. Made with canned pumpkin, warm spices, and a touch of sweetness, these pancakes are lightened up with fat-free milk and egg whites for a wholesome breakfast treat. Quick to prepare and cook, they are perfect for a cozy morning gathering or a special weekend brunch.

Ingredients

Dry 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)
2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)

Wet Ingredients

1/4 cup canned pumpkin
3/4 cup fat-free milk (such as Fairlife)
3 large egg whites (about 1/2 cup)
2 teaspoons oil (such as coconut or any neutral oil)
1 teaspoon vanilla extract
cooking spray

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, kosher salt, ground cinnamon, pumpkin pie spice, and brown sugar monk fruit sweetener. Stir well to evenly distribute all dry components.
Prepare Wet Ingredients: In a separate medium bowl, whisk together the fat-free milk, egg whites, canned pumpkin, oil, and vanilla extract until smooth and fully combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix with a spoon until the batter is uniform and there are no visible dry spots. Avoid over-mixing to keep pancakes tender.
Heat Skillet: Preheat a large nonstick skillet or griddle over medium heat. Lightly spray with cooking spray to prevent sticking.
Cook Pancakes: Pour a heaping 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges begin to set, about 2-3 minutes.
Flip and Finish: Carefully flip the pancakes and cook the other side for another 1-2 minutes until golden brown and cooked through.
Repeat: Continue cooking the remaining batter in the same manner, lightly spraying the skillet if needed between batches.
Serve: Serve the pancakes warm topped with maple syrup, agave, pumpkin butter, or your preferred toppings.

Notes

For a richer flavor, use whole milk instead of fat-free milk.
Adjust pumpkin pie spice to taste for desired spice level.
Using whole wheat flour adds more fiber but may change texture slightly.
Do not over-mix the batter to avoid tough pancakes.
Cooking spray or oil is necessary to prevent sticking on the skillet or griddle.
These pancakes freeze well; reheat in a toaster or oven for best results.