Fluffy Whole Wheat Pumpkin Pancakes
Fluffy Whole Wheat Pumpkin Pancakes are hearty, whole wheat pancakes packed with pumpkin and warm spices. You won't believe how fluffy they are!
Ingredients
- 2 large eggs
- 1/4 cup oil
- 1/2 cup pumpkin puree
- 1 3/4 cups unsweetened almond milk or your favorite milk
- 2 tablespoons pure maple syrup
- 2 cups whole wheat flour*
- 2 tablespoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- maple syrup and pecans for serving (optional)
Instructions
- Preheat a large nonstick griddle over medium heat.
- In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
- Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated.
- Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this). Cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown. Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used.
- Serve pancakes with warm maple syrup and pecans if desired. Enjoy!
Notes
- *Whole wheat flour may be substituted for the same amount of white whole wheat flour.
- If you don't have a nonstick pan or griddle, use melted butter, oil or cooking spray to ensure that the pancakes don't stick to the pan.
- Pancakes are freezer friendly! Simply cool completely and place on a wire rack in a single layer in the freezer. Once frozen, place in a zip top bag. Toast in the morning and enjoy!
Nutrition
Serving: 2pancakes, Calories: 238kcal, Carbohydrates: 32g, Protein: 7g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 53mg, Sodium: 478mg, Fiber: 5g, Sugar: 4g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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