Seasonal Substitutions

A warm stack of pumpkin pancakes
(Photo: Yummy Healthy Easy)

Midterms are here. Stressed out and in a caffeine coma I knew I had to do something to take my mind off of all of the fast-appraoching deadlines and tests. In desperate need of a study break I hopped on over to my favorite distraction: Pinterest. With October in full swing, my boards are filled with a wide array of fall-inpired recipes.  I have been meaning to try a pumpkin recipe from my Pinterest board for a while, but have been discouraged by the hot, Texas weather that makes it feel more like summer than fall. However, with the recent rain and cold weather that has come through Austin, it finally feels appropriate to make some of my favorite fall dishes. Cooking has always been a stress-reliever for me, so it seemed as though it would be the perfect time to take a break from studying to try a new recipe!

I was suddenly faced with a decision; what should I make? I knew I wanted something with pumpkin in it, but I also wanted it to be healthy to provide me with energy to power through the rest of my work. When scrolling through the recipes, I was inundated with images of fluffy pancakes. Then it came to me. Pumpkin Pancakes! What is easier and more comforting than a warm stack of homemade pancakes?

Determined and on a mission to make pancakes, I searched for a healthier pancake recipe that didn’t stray too far from the idea of a traditional pancake. When I stumbled upon this recipe on Yummy Healthy Easy, I was sold! This recipe makes minor substitutions, that make the pancakes healthier, without compromising on flavor. For example, instead of using the whole egg and whole milk, the recipe calls for egg whites and skim milk. The healthy substitutions were undetectable in the finished product and even passed my picky roommate’s taste test!

I followed the recipe below and was thrilled with the results!

Healthy Pumpkin Pancakes

Author: Jen at Yummy Healthy Easy


  • 1 cup white whole wheat flour
  • 1 cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn’t available)
  • 1 tablespoon baking powder

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 egg whites, slightly beaten
  • 1-1/2 cups skim milk
  • 2 tablespoons canola oil
  • 1/2 cup canned pumpkin


1. In a large mixing bowl combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.

2. In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a  little milk to thin it out to desired consistency.

3. Heat griddle or skillet on medium heat and spray with cooking spray. Pour batter onto heated griddle or skillet using a 1/4 cup measuring cup. Flip when bubbles appear at the top. Serve with buttermilk syrup and enjoy!