oh-so light & fluffy, these whole grain pumpkin pancakes are a must-make this fall. loaded with pumpkin flavor & warm spices, they’re sure to please a crowd.
It occurred to me as I was looking around my blog the other day that I don’t have my classic pumpkin pancake recipe up here!
I obviously have to rectify that immediately because absolutely everyone deserves to have this recipe in their life.
It’s so quick and makes the lightest, fluffiest pancakes in the world. I mean, just look at that fluffiness up there! You can’t tell me you don’t want to dive face first into them!
And while I know it’s so BASIC to offer up just pumpkin pancakes when everyone out there is creating all these insane looking pumpkin recipes…sometimes the basics are just what we need, am I right?!
I honestly can’t tell you the number of times I was just looking for a simple recipe and couldn’t find one. That’s part of the reason why I started my “The Basics” category up there under recipes! So when you just need something simple, it’s there.
But anyway, I digress. Back to the pancakes!
Not only are they ultra light and fluffy but they’re also whole grain. I think everyone thinks of whole grain baking as dense and cardboard-like but that doesn’t have to be the case.
And if you don’t believe me, just make these pancakes!
pumpkin pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: breakfast
Description
oh-so light & fluffy, these whole grain pumpkin pancakes are a must-make this fall. loaded with pumpkin flavor & warm spices, they’re sure to please a crowd.
Ingredients
- 1 1/4 cups white whole wheat flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 – 1 teaspoon ground cinnamon
- 1/3 cup pumpkin puree
- 1 egg, beaten
- 2 tablespoons canola oil
- 2 cups of milk, any kind
- Pat of butter for cooking
- For serving: butter, pure maple syrup
Instructions
- Preheat a griddle to 250 degrees F or place a large non-stick skillet over medium-low heat
- While griddle preheats, add flour, baking powder, granulated sugar, salt and spices to a large mixing whisking to combine.
- To a separate bowl add pumpkin, beaten egg, canola oil and 1 cup of milk, whisking until smooth.
- Add wet mixture to the dry ingredients and slowly stream in more milk, mixing after every 1/4 cup addition, until you’ve reached your desired consistency (thinner pancakes cook better in the center).
- Grease the griddle or non-stick skillet with a small pad of butter. Add 1/4 – 1/3 cup batter to the hot griddle or pan and cook for 2-3 minutes (or until bubbles begin to form around the edges) then flip and cook for another 2-3 minutes (longer as needed to reach desired browning). Repeat until all batter has been used.
- Top pancakes with butter and syrup (peanut butter also goes great!) and serve with fruit.
Notes
- Pancakes will keep for 1-2 months in an airtight container in the freezer. Allow pancakes to fully cool before freezing.
Keywords: breakfast, pumpkin pancakes, whole grain
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