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Pumpkin Pancakes

This healthy recipe comes from NDSU Extension Service.


  • 1 c. all-purpose flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 c. milk
  • 2 Tbsp. melted butter
  • 1 egg
  • 1/2 c. canned pumpkin*
  • 1/2 c. plain or vanilla yogurt


Combine first four ingredients in one bowl. In another bowl, combine remaining ingredients, mixing well. Add wet ingredients to flour mixture. Batter may be lumpy. Pour batter onto a greased griddle or skillet and cook until golden. 

*Tip: If using canned pumpkin, freeze the rest in an air-tight plastic container for later use.


Makes 12 pancakes (four servings).

Per serving: 270 calories, 8 grams (g) fat, 38 g carbohydrate and 190 mg calcium.

This recipe courtesy of 3-A-Day of Dairy.

Filed under: breakfast, grains
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