WW Pumpkin Pancakes – Low-Calorie, Fluffy Fall Favorite!

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Servings: 9 pancakes | Serving Size: 1 pancake | Calories: 100 per serving

These WW Pumpkin Pancakes are a delightful low-calorie option for breakfast, packed with the warm flavors of fall. Made with wholesome ingredients like pumpkin puree, Greek yogurt, and unsweetened cashew milk, these pancakes are light, fluffy, and rich in fiber. The natural sweetness of pumpkin pairs perfectly with warm spices like cinnamon and nutmeg, creating a satisfying breakfast without the extra sugar or fat.

Why You’ll Love These Pumpkin Pancakes

  1. Healthy and Weight Watchers-Friendly: With only 100 calories per pancake, these are perfect for anyone looking to enjoy breakfast without overindulging.
  2. Great Source of Fiber and Protein: Thanks to the pumpkin and Greek yogurt, these pancakes offer a filling, balanced start to your day.
  3. Versatile and Customizable: Perfect with your favorite toppings, whether you love classic maple syrup, fresh fruit, or a dollop of whipped cream.

Ingredients for WW Pumpkin Pancakes

Dry Ingredients:

  • 1 cup self-rising flour – Helps the pancakes rise without needing additional leavening.
  • 1.5 tbsp brown sugar – Adds a hint of sweetness and caramel flavor.
  • 1 tsp baking powder – For extra fluffiness.
  • 1/2 tbsp cinnamon – The perfect spice for pumpkin pancakes.
  • 1/2 tsp nutmeg – Complements the cinnamon for a warm, cozy flavor.

Wet Ingredients:

  • 1/2 cup pumpkin puree – Not only gives a beautiful orange hue but adds natural sweetness and fiber.
  • 3/4 cup unsweetened cashew milk – Any milk can work, but cashew milk keeps it low-calorie and dairy-free.
  • 1/2 cup nonfat Greek yogurt – Adds creaminess and a protein boost.
  • 1 egg – Helps bind the batter and gives structure.
  • 1 tbsp melted butter – For a richer taste without too many added calories.
  • 1 tsp vanilla extract – Adds a touch of sweetness and warmth.

Step-by-Step Instructions for WW Pumpkin Pancakes

1. Prepare the Dry Ingredients

  • In a large mixing bowl, whisk together the self-rising flour, brown sugar, baking powder, cinnamon, and nutmeg.
  • Ensure the dry ingredients are well-combined, as this will help prevent any clumping in the batter later.

2. Combine the Wet Ingredients

  • In a separate bowl, mix the Greek yogurt, pumpkin puree, cashew milk, vanilla extract, egg, and melted butter.
  • Stir until smooth, making sure the Greek yogurt and pumpkin are fully incorporated with the other wet ingredients.

3. Mix the Batter

  • Gently pour the wet ingredients into the bowl of dry ingredients. Using a spoon, mix until the batter just comes together; there may be small lumps, which is fine.
  • Allow the batter to sit for at least 5 minutes. Resting the batter helps the pancakes become fluffier.

4. Preheat the Griddle and Prepare to Cook

  • Heat a nonstick griddle or skillet over medium heat. Spray a 1/4 cup measuring cup with cooking spray to prevent sticking and use it to scoop the batter onto the griddle.
  • Spread the batter lightly with a butter knife or the measuring cup if needed to ensure even thickness.

5. Cook the Pancakes

  • Cook each pancake for about 1 minute or until the edges look set, and the bottom is golden brown.
  • Flip the pancake with a spatula and cook the other side until golden brown, about another 1 minute.
  • Adjust the heat if necessary to avoid burning, and continue cooking the pancakes until the batter is used up.

Tips for Perfect WW Pumpkin Pancakes

  1. Don’t Overmix: Stir the batter until just combined. Overmixing can make the pancakes tough.
  2. Let the Batter Rest: Allowing the batter to rest for 5-10 minutes helps improve the texture, making them fluffier.
  3. Low-Calorie Substitutions: You can swap the cashew milk with almond or oat milk, and Greek yogurt can be replaced with a non-dairy yogurt if needed.
  4. Adjust Sweetness: If you prefer sweeter pancakes, add an extra tablespoon of brown sugar or a drop of maple syrup to the batter.

Serving Suggestions

  1. Classic Maple Syrup: Drizzle a small amount of maple syrup for a traditional pancake experience.
  2. Fresh Fruit Toppings: Add sliced bananas, blueberries, or strawberries for a boost of vitamins and natural sweetness.
  3. Whipped Greek Yogurt: For extra protein, serve with a dollop of whipped Greek yogurt on top.
  4. Nuts and Seeds: Add a sprinkle of chopped pecans, walnuts, or pumpkin seeds for added texture and flavor.

Storage and Meal Prep Tips

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on a griddle.
  • Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a zip-top bag. They’ll last for up to 3 months. To reheat, pop them in the toaster or microwave.
  • Make-Ahead Batter: Prepare the batter the night before and refrigerate. Give it a quick stir in the morning before cooking.

Nutritional Information (Per Pancake)

  • Calories: 100
  • Total Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 25mg
  • Sodium: 206mg
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 3g

Why Pumpkin Pancakes are Great for Weight Watchers

The pumpkin puree adds body, fiber, and natural sweetness, while the Greek yogurt gives the pancakes a protein boost without extra fat. By keeping the portion sizes in check and using low-calorie milk and non-fat yogurt, these pancakes are an ideal low-point breakfast option for Weight Watchers.

Enjoy Your Healthy Pumpkin Pancakes!

These WW Pumpkin Pancakes are a nutritious, easy-to-make breakfast treat that doesn’t compromise on flavor. The pumpkin, warm spices, and a hint of vanilla will make your kitchen smell amazing and satisfy your craving for a comforting, indulgent breakfast without breaking your diet goals.

Enjoy these fluffy, delicious pancakes and feel free to get creative with the toppings and additions that make this recipe perfect for you!

WW PUMPKIN PANCAKES

INGREDIENTS
1 cup self rising flour

1/2 cup pumpkin puree

3/4 cup unsweetened cashew milk (or your preferred milk)

1/2 cup nonfat Greek yogurt

1 egg

1.5 tbsp brown sugar

1 tbsp melted butter

1 tsp baking powder

1/2 tbsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

INSTRUCTIONS

Combine self rising flour, brown sugar, baking powder, cinnamon, and nutmeg in a large bowl.

In a separate bowl, mix Greek yogurt, pumpkin, cashew milk, vanilla, egg, and melted butter.

Pour wet ingredients into dry ingredients, and mix with a spoon until just barely combined. There can be a little bit of lumps.

Let batter sit for at least 5 minutes.

Spray a 1/4 c measuring cup with cooking spray and ladle batter onto a hot griddle. You may have to spread batter with a butter knife or measuring cup to spread.

Cook for about 1 minute or until golden brown on the bottom. Flip and cook until golden brown on the other side.

Serve with your favorite syrup or toppings.

NUTRITION INFORMATION:

YIELD:

9 pancakes

SERVING SIZE:

1 pancake

Amount Per Serving: CALORIES: 100TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 25mgSODIUM: 206mgCARBOHYDRATES: 15gFIBER: 4gSUGAR: 1gPROTEIN: 3