Pumpkin Pancakes Recipes | Breakfast Recipes | PBS Food

Try this pumpkin pancakes recipe for a Fall breakfast. You can watch Sue prepare the dish in this clip from Lakeland Cooks!


Yield: 12 servings


  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup canned pureed pumpkin
  • 3 large eggs, separated
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup orange juice
  • 1 tablespoon canola oil


  1. In large bowl, combine 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. Fold in egg whites.
  5. Coat heavy, large non-stick skillet with cooking spray.
  6. Using one-fourth cup measure, dollop batter into pan, spreading with rubber spatula to make 4-inch pancakes. When small bubbles appear, about 3 minutes, turn pancakes and brown on other side.
  7. Transfer to plate. Serve immediately, accompanied by maple syrup, if desired.
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