CookingLight diet CookingLight diet
Makes about 14 pancakes

Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.

How to Make It

Step 1

In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat milk, pumpkin, egg yolks, and butter to blend. Stir into flour mixture until evenly moistened.

Step 2

In another bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter just until incorporated.

Step 3

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350º); when hot, coat lightly with oil and wipe dry with a paper towel. Pour batter in 1/2-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. Adjust heat as needed to maintain an even temperature.

Step 4

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200º oven up to 15 minutes.

Step 5

Nutritional analysis per pancake.

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