If you are anything like me at all, then you love pumpkin! And what better way to eat pumpkin than inside a yummy pancake – while still minding your WW points, of course. This yummy recipe is only 3 WW points. Load these babies up with all the bananas, blueberries and strawberries you can stomach and just enjoy!
I quit making pancakes long ago on the stove-top, just because it would take so long to make a batch! So I recommend the griddle below! It’s perfect for really anything that you can make in a pan, you just get to make more at a time!
WEIGHT WATCHERS FRIENDLY PUMPKIN PANCAKES
The most delicious pumpkin pancake you will ever taste! just 6 POINTS!!
- Pumpkin Pancakes
- 2 C flour
- 2 C milk
- 1 C pumpkin puree
- 2 tbsp canola oil
- 1 egg
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tbsp ginger
- ½ tbsp nutmeg
- ½ tsp salt
- Pumpkin Spice Cream Cheese Icing Optional
- 8 oz pkg cream cheese, softened.
- ¾ C pumpkin puree
- 2 ½ C powdered sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a medium bowl, combine pumpkin, sugar, egg, and oil.
Add milk and stir.
Pour into dry ingredients and mix until just combined.
Lightly oil a preheated pan or griddle over medium heat.
Pour in desired amount.
When edges begin to cook and bubbles begin to form, flip over.
Cook for an additional 30-45 seconds.
Serve with Pumpkin Spice Cream Cheese Icing.
Beat cream cheese until smooth.
Add spices until incorporated.
Add pumpkin and whip until combined.
Add powdered sugar a little at a time until smooth.
Place in fridge while you make pancakes.
Pour into a dish to dip or add to a piping bag to swirl on top.