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Skinny Pumpkin Pancakes

DID SOMEBODY SAY PUMPKIN? I broke the seal on my pumpkin puree last weekend and made these Skinny Pumpkin Pancakes! Too soon...? I think not!


  • 1 cup white whole wheat flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • 1 cup unsweetened almond milk

  • 3 large egg whites

  • 1/4 cup canned pumpkin

  • 2 Tbsp pure maple syrup

  • 1 tsp vanilla

  • 2 tsp oil

  • cooking spray

  • warmed maple syrup, for topping (extra)


  1. Mix all dry ingredients in a bowl.

  2. Combine almond milk, egg whites, canned pumpkin, 1 Tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well. Don't over-mix.

  3. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.

  4. The recipe is originally from Skinny Taste (Just ordered the cookbook too! Yay!) but I've switched it up to meet my own needs, i.e. swapped out buttermilk for almond milk. Don't be afraid to experiment with recipes to make them your own!

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