Student Health

Pumpkin Pancakes



--1 cup unbleached all-purpose flour
--1/2 cup whole-wheat flour
--2 tsp. baking powder
--1/4 tsp. baking soda
--1 1/2 tsp. ground pumpkin pie spice
--1/4 tsp. salt
--1/2 cup canned pured  pumpkin
--3 large eggs, separated
--3/4 cup fat-free plain yogurt
--1/4 cup orange juice
--1 Tbsp. canola oil


1. In large bowl, combine both flours, baking powder, baking soda, pumpkin pie spice and salt.

2. In a separate bowl, whisk together pumpkin, egg yolks, yogurt, orange juice and oil.

3. In third bowl, beat egg whites until soft peaks form.

4. Mix wet ingredients into dry, just until blended.

5. Fold in egg whites.

6. Coat heavy, large non-stick skillet with cooking spray.

7. Using 1/4 cup measure, dollop batter into pan, spreading with rubber spatula to make 4-inch pancakes.

8. When small bubbles appear, about 3 minutes, turn pancakes and brown on other side.

9. Transfer to plate and repeat, making 12 pancakes.

10. Serve immediately, accompanied by maple syrup, if desired.

Recipe Summary

  • Yield: 6 serving
  • Serving Size: 2 pancakes

This recipe provides:


For more information on balancing your plate click here.

Nutrition Facts

  • Calories: 192
  • Fat:  5 grams (<1 g. saturated fat)
  • Carbohydrate: 29 grams
  • Protein: 8 grams
  • Fiber: 3 grams
  • Sodium: 336 milligrams