Breakfast

Whole Wheat Pumpkin Pancakes

Happy (almost) Halloween! Treat yourself and family with these healthy, whole wheat pancakes  for a festive and filling breakfast.

How many times have you made pancakes at home that ended up super thin and not at all what is served at a restaurant? It makes me sad every time. But no breakfast tears here as these pancakes are exactly what I want from a pancake: tall, fluffy, filling, and pumpkiny. While you can go the standard butter and syrup route with these, I highly recommend topping them with natural crunchy peanut (or almond) butter.

There are two main keys to get tall, fluffy pancakes: do not overmix the batter and do not pat the pancakes down with a spatula. That last one may sound weird, but I can’t tell you how many times I’ve watched people pour perfectly mixed pancake batter onto a griddle only to then take the puff out of the pancakes by patting them down with a spatula before flipping. Please don’t be a pancake patter.

As excited as I am for Halloween tomorrow, I have a serious case of the Monday blues after a fun and food-filled weekend. Bry’s birthday was Saturday, so to celebrate I had three nights of some of his favorite things. On Wednesday we stayed at home, drank pumpkin beer, ate BBQ chicken, and had some quality Bry and Kel time. Friday we went out for deep dish pizza with friends (a birthday tradition), and then Saturday we had a full day with yoga, brunch, and then a fancy dinner with my parents. I spent so much time planning and looking forward to his birthday that it’s just so sad how quickly it flew by. But a stack of pumpkin pancakes may be just what I need to get back in the Halloween spirit 😉

Hope you all have a sweet-filled Halloween! And here’s a toast to perfectly tall pumpkin pancakes!

Whole Wheat Pumpkin Pancakes

Print Recipe
Serves: 3

Ingredients

  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie seasoning
  • ½ cup pumpkin puree
  • 1 Tbs maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ unsweetened vanilla almond milk
  • Toppings: peanut butter, maple syrup, and/or chocolate chips

Instructions

1

In a large mixing bowl, whisk together pumpkin, maple syrup, egg, vanilla extract, and almond milk. Add in flour, baking powder, salt, and pumpkin pie seasoning. Stir just until combined, with a few lumps – you do not want to overmix otherwise your pancakes won’t be as tall and fluffy.

2

Heat a large skillet on medium-low.

3

Spray skillet with cooking spray then drop batter using 1/3 cup. Cook until bubbles appear on top and bottoms are slightly browned, about 3 minutes. Flip and cook another 1-2 minutes until bottom-side is browned. Place on plate, cover with foil, and repeat with remaining batter.

4

Serve with toppings of choice (my favorite is crunchy peanut butter). Enjoy!

Notes

Nutrition for 2 pancakes (not including toppings): 203 calories, 1 g saturated fat, 33 g carbohydrate, 5 g fiber, 6 g sugar, 8 g protein

Adapted from Ambitious Kitchen 

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