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Whole Wheat Pumpkin Pancakes
These healthy Whole Wheat Pumpkin Pancakes are a part of our family’s regular breakfast rotation for good reason. They have sneaky vegetables (i.e. pumpkin this time) and 100% whole grain in them but retain their light, fluffy texture.
Ingredients
- 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 (sub: plain almond milk)
- 4 teaspoons avocado oil or melted butter/coconut oil, plus more for greasing skillet
- 2 eggs
- 1/2 cup pumpkin puree (sub: sweet potato puree)
- 1 teaspoon vanilla
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Instructions
Make It Now:
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, oil (or melted butter), eggs, pumpkin, and vanilla.
- Combine: Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix!
- Cook Pancakes: 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: Serve warm with butter and real maple syrup (and perhaps Maple Whipped Cream).
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.
Notes/Tips
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- To make sure these whole wheat pancakes turn out light and fluffy, you will need to find white whole wheat flour OR replace it with half all-purpose flour and half regular whole wheat flour. Find white whole wheat flour in health food stores, larger grocery stores, or online here.
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- I chose to add a small amount of brown sugar because it adds a hint of sweetness and goes so well with the pumpkin, cinnamon, vanilla, and nutmeg. However, feel free to either leave it out or use a healthier sweetener option like coconut sugar, xylitol, or liquid stevia.
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- I’ve tested this recipe with nearly every kind of milk, including plain, non-dairy milk. It always turns out fine, so use whatever kind you have on hand.
- For Gluten-Free: Replace the flour with 1:1 gluten-free baking flour like Bob’s Red Mill.
- The pumpkin puree can be replaced with sweet potato puree, butternut squash puree, mashed overripe bananas, or applesauce. If using the bananas or applesauce, leave out the brown sugar ingredient.