Yummy Pumpkin Whole Wheat Pancakes
Start your morning on a cozy, wholesome note with these Yummy Pumpkin Whole Wheat Pancakes, a fall-inspired breakfast bursting with flavor and nutrition! Made with hearty whole wheat flour, creamy pumpkin puree, and warm spices like cinnamon and nutmeg, these pancakes are the perfect balance of fluffy and nutritious. Sweetened naturally with pure maple syrup and enhanced with the aromatic touch of vanilla, they’re a healthier twist on traditional pancakes without sacrificing indulgence. Quick to whip up in just 25 minutes, these golden pancakes are dairy-optional, making them ideal for a variety of diets. Serve them warm with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of chopped nuts, and watch them become a family favorite for cozy mornings or festive brunches. Perfectly seasonal and irresistibly delicious, these pumpkin pancakes are a must-try treat for any pancake lover!
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 1 cups Pumpkin puree
- 1 cups Unsweetened almond milk (or any milk of choice)
- 1 large Egg
- 2 tablespoons Pure maple syrup
- 1 teaspoons Vanilla extract
- 2 tablespoons Butter or coconut oil (for greasing the pan)
Instructions
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a medium bowl, mix the pumpkin puree, almond milk, egg, maple syrup, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Work in batches if necessary to avoid overcrowding the pan.
Cook the pancakes for 2-3 minutes on the first side, 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 and cooked through.
Remove from the skillet and keep warm while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings, such as additional maple syrup, butter, whipped cream, or chopped nuts.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 25.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 642 mg | 49% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1413 mg | 30% | |
*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.
