Whole Wheat Pumpkin Pancakes

Pumpkin is rich in vitamins, minerals, and antioxidants, making these pancakes a nutritious and delicious choice for breakfast.

This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Whole Wheat Pumpkin Pancakes

Cooking Method: Frying Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 1 cup Whole Wheat Flour
• 2 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₄ teaspoon Salt
• 1 cup Pumpkin Puree
• 1 cup Milk
• 1 Egg
• 2 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 2 tablespoon Butter

Instructions

1. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the pumpkin puree, milk, egg, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a large non-stick skillet or griddle over medium heat and melt a small amount of butter.
5. Scoop 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
6. Repeat with the remaining batter.
7. Serve the pancakes warm with maple syrup and your favorite toppings.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 32g11%

Sugars 8g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.