Whole Wheat Pumpkin Pancakes
Whole Wheat Pumpkin Pancakes are fluffy, flavorful and full of fall flavors! They are hearty, healthy and a perfect start to your morning. Top them with a drizzle of maple syrup for a delightful bite of deliciousness.
Servings: 20 pancakes
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 whole wheat flour, baking powder, baking soda, salt, cinnamon and brown sugar.
- Next, make a well in the middle of the flour mixture and add eggs, milk, vanilla extract, and pumpkin puree.
- Whisk it a few times and then add the melted butter. Whisk until everything is just combined. Remember, lumpy batter is good batter.
- Let the batter rest for 5 minutes while your electric griddle or skillet preheats.
- Using a ladle or measuring cup, pour pancake batter on griddle making pancakes about 3-4 inches in size.
- Cook the pancakes until the tops start to bubble and the bottoms are golden brown, about 1-2 minutes.
- Flip the pancakes and cook the other side until it is golden brown, about another 1-2 minutes.
- Set pancakes on a large sheet pan and place in a low heat oven to keep warm while you finish the rest of the pancakes.
Nutrition
Serving: 1 pancake | Calories: 80kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 211mg | Potassium: 112mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1994IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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