How To Make Pumpkin Pancakes
These pumpkin pancakes are made with pure whole grain and naturally sweetened with maple syrup, perfect for a light and flavorful breakfast.
Serves:
Ingredients
- 1cupwhite whole wheat flour,or regular whole wheat flour
- 1tbspbaking powder
- ½tspcinnamon
- ¼tspnutmeg
- ¼tspsalt
- 1cupmilk
- ⅓cuppumpkin puree
- 1egg
- 2tbspmaple syrup,or brown sugar
- ½tspvanilla extract
- 2tbspmelted butter,or coconut oil
Instructions
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In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir until blended.
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In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter. Whisk until thoroughly blended.
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Pour the wet ingredients into the dry ingredients and stir until no big lumps remain.
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Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.
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Flip each pancake and cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
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Repeat the process with the remaining batter, greasing the skillet as needed.
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Serve the pancakes immediately or stack them and cover the plate with a tea towel to keep them warm.
Nutrition
- Calories: 486.45kcal
- Fat: 19.26g
- Saturated Fat: 10.63g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 1.79g
- Carbohydrates: 68.37g
- Fiber: 8.02g
- Sugar: 20.09g
- Protein: 15.10g
- Cholesterol: 122.71mg
- Sodium: 668.36mg
- Calcium: 720.00mg
- Potassium: 544.10mg
- Iron: 4.01mg
- Vitamin A: 505.44µg
- Vitamin C: 1.75mg
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