Whole Wheat Pumpkin Pancakes

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Whole Wheat Pumpkin Pancakes are fluffy, flavorful and full of fall flavors! They are hearty, healthy and perfect for breakfast or brunch! Top them with some candied pecans, butter, and a drizzle of maple syrup for a delightful bite of deliciousness.

Course: Breakfast

Prep Time: 10

Cook Time: 15

Servings: pancakes

Author: Heather

Ingredients

2 cups whole wheat all purpose flour
2 teaspoons baking powder
1½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
2 tablespoons brown sugar
2 large eggs
2 cups milk, any type
1 teaspoon pure vanilla extract
1 cup pumpkin puree
2 tablespoons salted butter, melted

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, brown sugar.
Make a well in the middle of the flour mix and add eggs, milk, vanilla and pumpkin. Whisk a few times and then add the melted butter. Whisk just until everything is incorporated.
Let the batter rest for at least 5 minutes. Preheat the griddle or skillet while batter rests.
Ladle or scoop batter and make 3-4 inch sized pancakes on griddle or in greased skillet.
Cook pancakes until the tops start to bubble and the bottoms are golden brown.
Flip the pancakes and cook until bottom is golden brown, about 1-2 minutes.
Serve with butter, pecans and warm maple syrup.

Nutrition

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