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Healthy pumpkin pancakes

Make a big batch of these pumpkin pancakes for Shrove Tuesday. They're made with pumpkin purée and wholemeal flour for a fibre boost so they'll keep you feeling fuller for longer.

Serves 6

Prep Time 5 min

Cooking Time 10 min


  • 120g whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 250g skimmed milk
  • 2 eggs
  • 100g tinned pumpkin purée
  • 1 tbsp maple syrup
  • 1 tbsp rapeseed oil
  • Spray oil, for cooking
  • Greek Style Yoghurt (we like Benecol) and maple syrup, to serve


  1. Whisk the flour, baking powder, baking soda and spices in a large bowl. In a separate bowl, stir together the milk, pumpkin purée, egg, maple syrup and rapeseed oil. Fold this mixture into dry the ingredients.
  2. Spray a griddle or frying pan with oil and put over a medium heat. Spoon or scoop the batter on to the griddle (the batter makes enough for 10-12 pancakes). Cook on for 2 min on each side until lightly browned. Serve with the yoghurt and extra maple syrup, to taste.

Nutrition per serving

Read more on how we calculate nutrition.
144 6.3g 4.5g 0.7g 2.6g 4.6g 0.6g 96mg 18g 1.3mg

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