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Whole-wheat pumpkin pancakes

Serves 10

Medically reviewed on Apr 19, 2018

Dietitian Tip

If you want to prepare the batter ahead of time, keep the dry and wet ingredients separate until ready to cook.


  • 1 cup Greek fat-free plain yogurt
  • 1 cup water
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 cups whole-wheat flour
  • 1/3 cup brown sugar
  • 2 tablespoons sucralose (Splenda)
  • 2 tablespoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


In a medium bowl, combine the yogurt, water, eggs, pumpkin, oil and vanilla. In another medium bowl, combine the flour, brown sugar, sucralose, baking powder, cinnamon and salt. Slowly add the wet ingredients to the dry ingredients and whisk until well-incorporated.

Heat a nonstick saute pan over medium heat and lightly coat the pan with cooking spray. Pour 1/4 cup of the batter into the pan. Cook the pancake for approximately 2 minutes or until the top surface is bubbly and the edges are slightly brown. Flip the pancake using a spatula and cook for another 2 to 3 minutes. Repeat this process until all of the pancake batter is used.

Nutritional Analysis (per serving)

Serving Size1 pancake
Carbohydrate27 g
Cholesterol56 mg
Fiber4 g
Protein6 g
Sodium432 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat5 g

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