Light Pumpkin Pancakes

12 ingredients
5 steps

Ingredients

  • 2 c. flour
  • 2 Tbsp. packed brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2 egg whites, slightly beaten
  • 1 1/2 c. skim milk
  • 1/2 c. canned pumpkin
  • salad oil
  • maple or maple flavored syrup

Directions

  1. 1
    Make this batter about 30 minutes before serving.
  2. 2
    In large bowl, mix first 7 ingredients. In small bowl, combine egg whites, milk, pumpkin and 2 tablespoons oil. Add to flour mixture.
  3. 3
    Stir just until flour is moistened.
  4. 4
    Heat griddle over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and edges look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter.
  5. 5
    Repeat until all batter is used, brushing griddle with more oil, if necessary. Serve pancakes with syrup, if desired. Makes about 16 pancakes.

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