10.5.17 Easy Pumpkin Pancakes - WFSB 3 Connecticut

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10.5.17 Easy Pumpkin Pancakes

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Easy Pumpkin Pancakes

From Registered Dietitians: Carrie Taylor and Andrea Luttrell (Big Y)


2 cups complete baking mix

1 ½ cups lowfat milk

2/3 cup 100% pumpkin puree

1 teaspoon pumpkin pie spice


1.            In a large bowl, mix together all ingredients. Note: batter may be slightly lumpy.

2.            Warm griddle over medium-high heat and spray with cooking spray. Once pan is hot, drop batter on pan. Flip after 2-3 minutes and continue cooking until pancakes are golden brown.

3.            To freeze, let pancakes cool and wrap individually with plastic wrap then place in a storage bag.

4.            Reheat pancakes in toaster or microwave until heated through.