Whole Wheat Pumpkin Pancakes
Whole wheat pumpkin pancakes are light, fluffy and full of warm spices and pumpkin flavor. They are naturally sweetened (and tin can exist made vegan) and are perfect for a delicious fall breakfast!
Hiya friends! Did y'all have a good weekend? Is it starting to feel like fall where you lot are?
It's definitely cooling off here in the South, merely we're all the same getting enough of warm, humid days, and so I'm hanging in there for the real autumn weather.
Fortunately, I'yard headed to Iowa this week for a super fun blogging trip and then we're taking the kids camping in the N.C. mountains this coming weekend, so I think I'll start to become enough of cooler atmospheric condition and autumn feels! (More to come on both trips, so stay tuned and follow me on Instagram for all the behind-the-scenes fun!)
Today, I'thousand bringing the PUMPKIN beloved with these whole wheat pumpkin pancakes!
I've waited and waited and waited and at present it's finally October, and so pumpkin recipes, here I come! 🎃🎃🎃
(I'one thousand also on a breakfast boot recently with my whole wheat pancake mini muffins, quinoa banana mini muffins and 16 grab-and-get breakfast ideas that I shared a few weeks agone.)
I volition say, I have had to dabble with this pumpkin pancakes recipe a few times over the last year. I wanted them to be nice and fluffy and hold together nicely. I'm not a fan of an overly floppy pancake that's as well soft and falls apart on you. 👎
I finally got them just right though! These are squeamish and low-cal and fluffy and the perfect amount of warm spices and pumpkin flavor.
Perfect for a yummy fall breakfast! 🎃🧡
You tin besides bank check out my Google spider web story for these healthy pumpkin pancakes.
Now, I've got some notes, tips, substitutions and FAQs coming up below on how to make pumpkin pancakes. Just tryin' to be helpful.
(Also, I've had a lot of experience making pancakes and desire to share what works. 😊)
If you desire to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is nearly the bottom of the folio, above the comments section.
Notes on whole wheat pumpkin pancakes:
- I use white whole wheat flour, but you lot can as well use regular whole wheat flour or even all-purpose flour instead.
- One trick for cooking pancakes is making sure you lot don't overmix the batter. It's OK to accept a few pocket-sized lumps.
- I typically use skim or soy milk for these, and sometimes 2% milk. Whole milk and almond milk should piece of work fine too.
- Be certain you are using pumpkin puree, not pumpkin pie filling.
To make vegan pumpkin pancakes, y'all can substitute coconut oil for the butter (or absurdity for a lower-fat version) and use a flax egg in place of the egg. Easy, easy.
Another tips and tricks…
Knowing when to flip your pancakes is kind-of the central to keeping them lite and fluffy and oh so tasty.
You'll know they are ready when you come across footling air bubbles forming all over the tops of the pancakes.
Hither's a moving picture of one of my fluffy whole wheat pancakes to show you what that looks similar:
The other big trick with cooking pancakes is keeping your pan at the right temperature.
I heat my pan over a gas burner on medium heat and so lower it a petty fleck as I continue to cook pancakes. (You tin adjust when you flip or between batches.)
It will depend on your burner, your pans and only the weather condition. But it won't take long to effigy out your perfect temp adjustments.
Pro tip: Use two big skillets to cook twice as many pancakes at one time.
If yous are standing at that place flipping pancakes, y'all might as well do ii batches at in one case and cut your time in one-half.
This has saved me countless hours over the course of my life and that makes me happy.
OK, a few other commonly asked questions…
How to proceed pancakes warm:
– Don't cover the pancakes on a plate to go along them warm. They'll steam and get soggy.
– Instead, identify the cooked pancakes onto a sheet pan in a single layer and put into the oven at 200 degrees until ready to swallow.
– (Or employ my two-skillet method mentioned above to practice twice as many pancakes at one time and yous won't have much of a trouble with pancakes cooling off.)
This recipe makes a pretty big batch and while my kids and husband sometimes power through ALL of those in a unmarried morning, nosotros usually stop up with some extras.
Or else I double the recipe to ensure I accept some extras.
(That's the goal – it makes futurity breakfasts on decorated mornings so like shooting fish in a barrel to have some of these on manus!)
Here'due south a few tips on how to store any extras yous have.
How to store leftover pancakes:
– Leftover pancakes can be stored, covered, in the fridge for up to 5 days. I put them in a plastic bag one time they've cooled downwards and pop them right tin.
– Pancakes also freeze great! Allow them cool completely, and so place in a freezer-safe ziptop plastic bag — that'southward labelled! — and freeze for upward to 6 months. (I'one thousand able to go iv-5 pancakes in a standard quart-size freezer bag.)
– Move the pancakes to the fridge to defrost overnight and warm in the microwave for xv-20 seconds, or until warmed through.
– Or identify in the microwave directly from the freezer and warm for xx-thirty seconds per side, as needed.
Like I said, we've *always* got extra pancakes of some diversity or other in the freezer.
It really comes in handy if I'chiliad out of town and my husband can just pull them out. Or if nosotros need a quick breakfast on a busy morning.
At present, allow'southward superlative these off and bring them domicile!
Toppings for pumpkin pancakes:
- Maple syrup is our go-to and a classic favorite.
- Butter. Duh.
- Mini chocolate chips scattered over the top
- Sliced bananas
- Top with strawberries, blueberries or another favorite berry.
- And if nosotros're getting corrupt, feel free to do a drizzle of chocolate sauce or a swirl of whipped cream on top.
Desire to accept these over the top? Make a pumpkin pancake cake!
Use closer to 1/2 loving cup of batter for each pancake to brand larger ones. (They will take longer to melt then exist patient and lower your temp a little.) Place one on a plate and sprinkle it with mini chocolate chips. Go along adding pancakes and chocolate chips. Microwave the whole matter for about 45 seconds to a minute, until the chocolate chips are melting.
Meridian information technology with butter, drizzle with maple syrup and then you tin piece it upwards and serve a crowd!
Withal you serve them upwards though, I hope these easy whole wheat pumpkin pancakes go a new fall breakfast favorite in your business firm!
XO,
Kathryn
P.S. Bank check out some of my other favorite pumpkin breakfast recipes:
- Pumpkin baked oatmeal with chocolate chips
- Whole wheat pumpkin absurdity breadstuff
- Pumpkin banana oatmeal cookies
- Chocolate pumpkin granola
- Healthy pumpkin waffles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 1 loving cup white whole wheat flour (meet notes)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon basis cinnamon
- 1/iv teaspoon salt
- 1 cup pumpkin puree
- ane i/4 cups milk of choice
- i/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
- ane large egg
- ane teaspoon vanilla excerpt
- Oil or butter or cooking spray for cooking
Instructions
- In a large bowl, whisk together the pumpkin puree, milk, maple syrup, butter, egg and vanilla excerpt.
- Add the flour, pumpkin pie spice, baking powder, cinnamon and salt and stir until just combined, being careful non to overmix. It'southward OK to have some lumps.
- Heat a griddle or large sauté pan over medium rut. Add butter or oil or spray well with cooking spray. Add a heaping one/4 cup of the pancake batter for each pancake, leaving room in betwixt the pancakes.
- Melt for 3-4 minutes, until bubbles begin to grade all over the edges and the top of the pancakes. Flip the pancakes over and cook an additional 2-3 minutes, until fix.
- Continue until all pancakes are cooked. (Y'all may need to plough the oestrus down later on the first batch if your pan is getting hot. Also, you lot can keep pancakes warm in a 250 degree oven while you're cooking the residuum.)
Notes
I use white whole wheat flour, but you can also employ regular whole wheat flour or even all-purpose flour instead.
I often apply two large sauté pans then I can melt twice as many pancakes at one time. Saves a lot of [email protected]
To brand vegan pumpkin pancakes, you can substitute kokosnoot oil for the butter (or applesauce for a lower-fatty version) and apply a flax egg in place of the egg.
We love these topped with just a fiddling butter and maple syrup, but they also pair peachy with chocolate chips. Sliced bananas or fresh berries would be great toppings as well.
Leftovers freeze cracking! I permit them cool completely then pop them in a freezer-prophylactic ziptop bag and store them for up to 3 months.
Nutrition Information:
Yield:
6 Serving Size:
2 pancakes
Amount Per Serving: Calories: 233 Total Fatty: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 309mg Carbohydrates: 31g Fiber: 4g Sugar: 10g Protein: 6g
Source: https://www.familyfoodonthetable.com/whole-wheat-pumpkin-pancakes/
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