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Skinny Blueberry Pumpkin Pancakes

I can’t help but love the flavors of fall. Pumpkin? Sign me up! These pumpkin pancakes are my guilty pleasure, though I never feel guilty after indulging in them.

When the colder weather starts to hit, I get cooking. There's something warm and comforting about a large stack of fluffy pancakes, especially in the colder months. And nothing screams fall quite like the delicious taste of pumpkin! I took the traditional pancake topping, blueberries, and combined them with everyone's favorite fall flavor. The best part? They are better for you than traditional pancakes! 

So whip up a big batch for a family breakfast on the weekend, or if you're hosting a brunch. These skinny blueberry pumpkin pancakes will have you guilt free for the rest of the day, plus they will get you into the autumn mood after the first bite.


If you're crunched for time or looking for a creative brunch gift for a loved one, then be sure to check out the Gourmet Brunch Market Box by Real Simple from 1-800-Baskets. It comes complete with everything you need to whip up a gourmet pancake breakfast: pancake mix, all-natural blackberry topping, scones and more. 

  • 1 cup whole wheat flour
  • 1 cup white all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 egg whites, slightly beaten
  • 1-1/2 cups skim milk
  • 2 Tbsp. canola oil
  • 1/2 cup canned pureed pumpkin
  • 2-3 cups blueberries
  • Syrup

In a large mixing bowl, combine flours, baking powder, cinnamon, brown sugar, ginger, nutmeg, and salt to create “flour mixture.”

In another bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. For thinner pancakes, add extra milk.

Fold blueberries into batter.

Heat skillet on medium heat and spray with cooking spray. Using ¼ cup measuring cup, pour batter onto skillet. Flip to cook both sides.

Stack pancakes into pile and top with syrup.


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