Description
These Whole Wheat Pumpkin Pancakes are a deliciously healthy breakfast option that combines the warmth of pumpkin and spices with the wholesomeness of whole wheat flour. Naturally sweetened with maple syrup and perfectly fluffy, they are easy to prepare and perfect for a cozy morning.
Ingredients
Scale
Dry Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (or 1 teaspoon for stronger flavor, or 1 teaspoon pumpkin spice blend)
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup milk of choice
- ⅓ cup pumpkin purée
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Instructions
- Preheat the Cooking Surface: If using an electric skillet, preheat it to 350°F. Alternatively, heat a heavy cast iron skillet or nonstick griddle over medium-low heat until a drop of water sizzles on contact.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir thoroughly until blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until fully combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until no large lumps remain. If melted butter solidifies, warm the mixture for 15-30 seconds in the microwave or rest in a warm spot to melt again.
- Prepare Cooking Surface: Lightly oil the skillet or griddle if necessary, though a nonstick surface may not require it.
- Cook the Pancakes: Using a ⅓-cup measure, scoop batter onto the hot skillet. Cook for 2 to 3 minutes until bubbles form and about half an inch of the edges look matte. Flip carefully and cook the other side for 1 to 2 minutes until lightly golden brown.
- Repeat & Serve: Continue cooking the remaining batter, adjusting heat as needed to prevent burning. Serve pancakes immediately or keep warm covered with a tea towel.
Notes
- These pancakes are 100% whole grain yet incredibly fluffy and naturally sweetened with maple syrup.
- Recipe yields 6 to 8 medium pancakes, enough for 2 to 3 people.
- Double the recipe to serve a larger crowd or enjoy leftovers.
Nutrition
- Serving Size: 1/4 of batch (about 2 small pancakes)
- Calories: 245
- Sugar: 11.4 g
- Sodium: 198 mg
- Fat: 8 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 5.3 g
- Protein: 8.4 g
- Cholesterol: 63 mg
