- VE
Fluffy Whole Wheat Pumpkin Pancakes
Your fall breakfast dreams will be complete with a big, fluffy stack of Pumpkin Pancakes! They’re hearty and wholesome with the goodness of whole wheat flour, pumpkin purée and the warm flavors of pumpkin spice. The recipe comes together in just one bowl and they’re freezer friendly, making them a great meal prep breakfast!
Ingredients
Instructions
- Step 1
Preheat a large nonstick griddle over medium heat.
- Step 2
In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
- Step 3
Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated. Do not over mix as the pancakes will be tough!
- Step 4
Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this)and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
- Step 5
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!
Tips & Tricks
@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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