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!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 14 servings

Calories: 142 kcal per serving

Ingredients

2 - eggs
¼ cup - oil
½ cup - pumpkin puree
1 ¾ cups - unsweetened almond milk
2 tablespoons - pure maple syrup
2 cups - whole wheat flour
2 tablespoons - baking powder
1 tsp - pumpkin pie spice
1 tsp - ground cinnamon
a pinch of salt
maple syrup
pecans

Instructions

Preheat a large nonstick griddle over medium heat.
In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
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!
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.
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!

Nutrition