• Cooking Time: 5
  • Servings: 2
  • Preparation Time: 5


Adapted from the American Cancers Society's "The Great American Eat-Right Cookbook" http://tr.im/uh7


  • 1 Egg
  • 1 Cup pancake mix
  • 1/2 cup plus 2 tablespoons low fat milk, rice milk, or soy milk
  • 1/2 cup cooked, pureed (or canned) pumpkin
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • pinch of cloves
  • pinch of ground nutmeg


  • Beat the egg in a bowl, and add the pancake mix, milk, pumpkin, and the rest of the ingredients. Combine gently, without over mixing. Lightly coat a skillet or griddle with nonstick cooking spray, and set on medium heat. Pour 1/4 cup of batter into the pan for each pancake. When bubbles start to form and pop, and the bottom is golden, turn the pancakes over and cook the other side.
  • Serve warm with any of the following: maple syrup, yogurt, sautéed apples, or brown sugar.

Categories: Pancake 

Website Credit: http://tr.im/uh7

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