Whole wheat pumpkin pancakes
Whole wheat pumpkin pancakes are light, fluffy, and full of warm spices and pumpkin flavor!
Yield: 12 pancakes
Ingredients
- 1 cup white whole wheat flour (see notes)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 ¼ cups milk of choice
- ¼ cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Oil or butter or cooking spray for cooking
Instructions
- In a large bowl, whisk together the pumpkin puree, milk, maple syrup, butter, egg and vanilla extract.
- Add the flour, pumpkin pie spice, baking powder, cinnamon and salt and stir until just combined, being careful not to overmix. It's OK to have some lumps.
- Heat a griddle or large sauté pan over medium heat. Add butter or oil or spray well with cooking spray. Add a heaping ¼ cup of the pancake batter for each pancake, leaving room in between the pancakes.
- Cook for 3-4 minutes, until bubbles begin to form all over the edges and the top of the pancakes. Flip the pancakes over and cook an additional 2-3 minutes, until set.
- Continue until all pancakes are cooked. (You may need to turn the heat down after the first batch if your pan is getting hot. Also, you can keep pancakes warm in a 250 degree oven while you’re cooking the rest.)
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Notes
I use white whole wheat flour, but you can also use regular whole wheat flour or even all-purpose flour instead.
I often use two big sauté pans so I can cook twice as many pancakes at once. Saves a lot of time@
To make vegan pumpkin pancakes, you can substitute coconut oil for the butter (or applesauce for a lower-fat version) and use a flax egg in place of the egg.
We love these topped with just a little butter and maple syrup, but they also pair great with chocolate chips. Sliced bananas or fresh berries would be great toppings too.
Leftovers freeze great! I let them cool completely then pop them in a freezer-safe ziptop bag and store them for up to 3 months.
Nutrition
Serving: 2pancakes | Calories: 233kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 309mg | Fiber: 4g | Sugar: 10g
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