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.
- 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
- 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.
- 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