Description
These Whole Wheat Pumpkin Pancakes are a delicious and fluffy breakfast treat made with wholesome ingredients including whole wheat flour and pumpkin purée. Naturally sweetened with maple syrup and subtly spiced with cinnamon and nutmeg, these pancakes are perfect for a cozy fall morning or any time you want a nutritious and flavorful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (for stronger pumpkin spice flavor, use 1 teaspoon 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, preheat to 350°F. For stovetop cooking, 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 mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until thoroughly blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until no large lumps remain. If the butter solidifies, warm the batter briefly in the microwave or let it rest in a warm spot to melt the fat.
- Prepare the skillet: Lightly grease the cooking surface with oil or cooking spray if not using a non-stick skillet. This step is optional depending on your cookware.
- Cook the pancakes: Using a ⅓-cup measure, pour batter onto the hot skillet. Cook for 2 to 3 minutes, until small bubbles appear on the surface and about ½ inch of the perimeter looks matte (not glossy). Flip and cook for another 1 to 2 minutes until golden brown.
- Repeat and serve: Continue cooking the remaining batter, adjusting heat and greasing the pan as needed. Serve immediately or keep warm by stacking and covering with a tea towel.
Notes
- These pancakes are fluffy despite being 100% whole grain, making them a healthy yet indulgent breakfast option.
- The natural sweetness comes from maple syrup, but brown sugar can be used as an alternative.
- Recipe yields 6 to 8 medium pancakes, ideal for 2 to 3 people.
- For larger groups or leftovers, simply double the recipe.
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
