These Whole Wheat Pumpkin Pancakes are a part of our family’s regular breakfast rotation for good reason.
As with so many of our real food recipes, they have sneaky vegetables (i.e. pumpkin this time) and 100% whole grain in them, but retain their light, fluffy texture. Plus, they’ve got a delicious “fall is almost here” flavor because of the pumpkin and cinnamon.
My kids and “farm boy” husband can’t get enough of these!
I know I say this all the time, but if you’re going to make a mess and make these yummy pancakes…double the recipe and freeze the extra. To reheat: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
Enjoy a bit of fall, friends…
- 2 cups whole wheat flour (I use white whole wheat)
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch nutmeg
- ¼ teaspoon salt
- 2 tablespoons brown sugar (or 12 drops liquid stevia)
- 2 cups milk
- 4 teaspoons melted butter or coconut oil, plus more for greasing skillet
- 2 eggs
- ½ cup pumpkin puree (i.e. canned pumpkin)
- 1 teaspoon vanilla
- Mix the first six ingredients (flour through brown sugar) in a large bowl.
- Mix the rest of the ingredients (milk through vanilla) in another.
- Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not over mix.
- Let the batter rest for about 5 minutes.
- Using ⅓ cup batter per pancake, cook in a buttered skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown.
- Serve warm with butter and real maple syrup.
To Freeze: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.
To Prepare: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
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