- The Washington Times - Tuesday, September 30, 2003

Pumpkins lend a colorful aura to the fall-winter season now upon us. A versatile pumpkin pancake paired with yogurt, an autumn-inspired dish, could serve as breakfast, brunch or dessert fare or satisfy whenever taste suggests.

The recipe, from registered dietitian Elizabeth Ward, author of “Healthy Foods, Healthy Kids” (Adams Media), has a nutrition twist. Its combination of pumpkin mildly spiced with cinnamon is served with a creamy yogurt-raisin sauce instead of traditional syrup.

It delivers “a satisfying fall flavor,” says Mrs. Ward, mother of three children and developer of the recipe for the 3-a-Day of Dairy program. “Plus, my kids love the taste of the sweet vanilla yogurt topping, and I can give them one calcium-rich serving of dairy. For a fast and healthy meal, I often serve ‘breakfast for dinner.’”

The ingredient list doesn’t call for fresh pumpkin, so the recipe is useful for backup pantry-shelf provisioning any time of year.

Pumpkin pancakes with yogurt-raisin topping

The preparation time is 5 minutes, and the cooking time is 10 to 15 minutes.


2 cups low-fat vanilla yogurt

1 cup raisins


1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup 1 percent low-fat milk

2 tablespoons melted butter

1 egg

1/2 cup pureed (or canned) canned pumpkin

1/2 cup low-fat vanilla yogurt

In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.

To make the pancakes: Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium mixing bowl, combine milk, butter, egg, pumpkin and cup yogurt, mixing well.

Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.

Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle.

Cook until bubbles begin to burst, then flip pancakes and cook until golden. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Makes 4 servings (or 12 pancakes).

Harvest pumpkin-pineapple loaf

Crushed pineapple adds moistness to this low-fat fruit loaf, a fall favorite, with mellow flavor, nutrition and texture provided by canned pumpkin.

The preparation time is 15 minutes, and the cooking time is 1 hour.

Nonstick cooking spray

2-1/2 cups granulated sugar

1/2 cup (1 stick) butter or margarine, softened

15-ounce can pumpkin

8-1/2-ounce can crushed pineapple in juice, undrained

4 large eggs

3-1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1 teaspoon salt

Powdered sugar (optional)

Heat oven to 350 degrees. Lightly spray two 8-1/2-by-4-1/2-inch loaf pans with cooking spray. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well.

Set aside. In medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened.

Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.

Makes 16 servings.

Tip: If desired, walnuts may be added. Prepare recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding dry ingredients.


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