Description
These whole wheat pumpkin pancakes are a deliciously fluffy and wholesome breakfast treat perfect for fall or any time of year. Made with white whole wheat flour, pumpkin purée, and warm spices like cinnamon and nutmeg, they offer a naturally sweet and comforting flavor. Sweetened with maple syrup and cooked to golden perfection on a skillet or griddle, these pancakes are both nutritious and satisfying.
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 pumpkin spice flavor, or substitute 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, set it to 350°F. If using a cast iron skillet or nonstick griddle, heat it over medium-low until hot enough that a water drop sizzles on contact.
- Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir until thoroughly blended.
- Mix wet ingredients: In a separate bowl, whisk together the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until smooth and fully combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until mostly smooth with no large lumps remaining. Warm briefly if the melted butter solidifies.
- Prepare the pan: Lightly grease the cooking surface if necessary with oil or cooking spray. For nonstick griddles, greasing may not be required.
- Cook the pancakes: Using a ⅓-cup measure, pour batter onto the griddle or skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look matte. Flip and cook for an additional 1 to 2 minutes until golden brown on the other side.
- Repeat: Continue cooking remaining batter, adjusting heat to prevent burning and re-greasing the pan as needed.
- Serve: Serve pancakes immediately or keep warm by stacking and covering with a tea towel until ready to eat.
Notes
- These pumpkin pancakes are fluffy and made with 100% whole grain flour for a healthy option.
- Natural sweetness comes from maple syrup, making them a wholesome breakfast choice.
- The recipe yields 6 to 8 medium pancakes, suitable for 2 to 3 people.
- Double the recipe for a larger group or leftovers.
- Use white whole wheat flour for a lighter texture, but regular whole wheat flour works well too.
- Adjust cinnamon and nutmeg amounts to your preferred spice level or substitute with pumpkin spice blend.
Nutrition
- Serving Size: 1/4 of batch (about 2 small pancakes)
- Calories: 245
- Sugar: 11.4 g
- Sodium: 197.9 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
