These Whole Wheat Pumpkin Pancakes are light, fluffy and delicious breakfast option, especially during the fall season when pumpkins are everywhere. Healthy pumpkin pancakes recipe is just what you need to start your morning.
Ingredients
To make this recipe, you will need the following ingredients: eggs, olive oil (or coconut oil), pumpkin puree, unsweetened almond milk (any dairy free or regular milk will work), maple syrup (or brown sugar), whole wheat flour, baking powder, cinnamon, ground nutmeg, ground ginger, salt, and pecans for serving (optional). You can also use pumpkin pie spice instead cinnamon, ground nutmeg, and ground ginger. Pumpkin spice is the flavor of October, I would say.
Whole wheat flour is my favorite flour to use for cooking and baking. Whole wheat is a type of grain that is minimally processed and contains all parts of the wheat kernel: the bran, germ, and endosperm. This means it retains more nutrients and dietary fiber compared to refined wheat products. Whole wheat is often used to make whole wheat flour, which is a key ingredient in whole grain foods like whole wheat bread, pasta, and cereals. Consuming whole wheat products is associated with various health benefits. While whole wheat flour is not gluten free, it’s a great alternative to regular all purpose flour.
How to make Whole Wheat Pumpkin Pancakes
1. Preheat a large nonstick pan over medium heat. Next, in a large bowl, beat the eggs with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk to combine. Add dry ingredients: the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt and stir just until incorporated. Do not over mix.
2. Pour 1/4 cup batter for each pancake onto the preheated pan and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
3. Next, flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Finally, serve pancakes with warm maple syrup and pecans if desired.
These fluffy whole wheat pancakes are so delicious, easy to customize, and are freezer-friendly. Ditch the store-bought pancake mix loaded with processed ingredients and fall in love with this pumpkin pancake recipe.
More Breakfast Recipes you will Enjoy!
Dark Chocolate Buckwheat Waffles
Blueberry Whole Wheat Pancakes
Berry Baked Oatmeal
Tiramisu Overnight Oats
Whole Wheat Pumpkin Waffles
Chocolate Peanut Butter Overnight Oats
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Whole Wheat Pumpkin Pancakes
Ingredients
- 2 large eggs
- ¼ cup olive oil
- ½ cup pumpkin puree
- 1 ¾ cups unsweetened almond milk (or any milk)
- 3 tablespoons maple syrup
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- Maple syrup and pecans for serving (optional)
Instructions
- Preheat a large nonstick pan over medium heat.
- In a large bowl, beat the eggs with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk to combine.
- Add the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt and stir just until incorporated. Do not over mix.
- Pour 1/4 cup batter for each pancake onto the preheated pan and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
- Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!