Spicy Pumpkin Pancakes Ww
Wake up your mornings with these irresistibly fluffy Spicy Pumpkin Pancakes, a cozy and nutritious twist on a breakfast classic. Infused with the comforting warmth of cinnamon, nutmeg, and ginger, these pancakes perfectly balance sweet and spicy flavors, all thanks to a base of wholesome pumpkin puree and aromatic spices. The blend of all-purpose and whole wheat flour creates a hearty yet tender texture, while a touch of pure maple syrup and vanilla extract adds natural sweetness. Quick to prepare in just 25 minutes, these pancakes are ideal for fall mornings or any time you crave a seasonal treat. Serve them warm with a drizzle of maple syrup, a sprinkle of nuts, or a dollop of whipped cream for a comforting and satisfying start to your day! Perfectly suited for Weight Watchers and packed with flavor, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cup Canned pumpkin puree
- 1 cup Unsweetened almond milk (or any milk of choice)
- 1 large Egg
- 2 tablespoons Pure maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil or melted butter
- Nonstick cooking spray
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, mix the pumpkin puree, almond milk, egg, maple syrup, vanilla extract, and vegetable oil until smooth and well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; it's okay if the batter is slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly coat with nonstick cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon to create even circles.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, reapplying nonstick spray as needed.
Serve warm with your favorite toppings, such as a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of chopped nuts.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
