These healthy pumpkin pancakes are packed with irresistible fall flavors. Double the recipe and freeze some for a quick, healthy breakfast.
- 2 cups white whole wheat flour (sub: 1/2 whole wheat and 1/2 unbleached all-purpose flours)
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/4 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
- 1/2 cup pumpkin puree (i.e. canned pumpkin)
- 1 teaspoon vanilla
Make It Now:
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
- In a medium mixing bowl, whisk together the milk, melted butter/oil, eggs, pumpkin, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix.
- Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using 1/3 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
- Serve warm with butter and real maple syrup.
Freeze For Later: 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.
Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
- Serving Size: 2 pancakes