Description
This recipe for Whole Wheat Pumpkin Pancakes delivers a deliciously fluffy and nutritious breakfast option made entirely with whole grain flour and natural sweeteners. Bursting with warm pumpkin flavor and aromatic spices, these pancakes are perfect for a cozy fall morning or any time you crave a wholesome, comforting meal. The batter combines whole wheat flour, pumpkin purée, and hints of cinnamon and nutmeg, resulting in tender pancakes that are lightly sweetened with maple syrup and enriched with a touch of vanilla and melted butter. Easy to prepare on a skillet or electric griddle, these pancakes provide a satisfying start to the day with a delightful autumn twist.
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 it to 350 degrees Fahrenheit. If not, heat a heavy cast iron skillet or nonstick griddle over medium-low heat until hot enough that a drop of water sizzles on contact.
- Combine Dry Ingredients: In a medium mixing bowl, stir together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt until well blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until thoroughly combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently until no large lumps remain. If the melted butter solidifies due to cold ingredients, warm the batter briefly in the microwave for 15 to 30 seconds or let it rest in a warm place until smooth.
- Prepare the Skillet Surface: Lightly oil the cooking surface with additional butter, oil, or cooking spray if needed. Note that non-stick surfaces may not require oiling.
- Cook the Pancakes: Using a ⅓-cup measure, scoop batter onto the hot skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and about ½ inch of the edge looks matte (not glossy). Flip the pancakes and cook the other side for 1 to 2 minutes until lightly golden brown.
- Repeat and Adjust Heat: Continue cooking the rest of the batter, greasing the skillet as necessary. Reduce heat if the pancakes are browning too quickly or burning.
- Serve: Serve the pancakes immediately while warm, or stack them and cover with a tea towel to keep warm until ready to enjoy.
Notes
- These pancakes are incredibly fluffy despite being made with 100% whole grain flour.
- The pumpkin provides natural moisture and sweetness, enhanced by the maple syrup.
- This recipe yields 6 to 8 medium pancakes, enough to serve two to three people.
- Double the recipe for larger groups or if you want leftovers to enjoy later.
- Adjust the cinnamon and pumpkin spice according to your flavor preference.
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
