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Whole Wheat Pumpkin Pancakes

Recipe Name: 
Whole Wheat Pumpkin Pancakes
Picture: 
Description: 

Tender, moist, and deliciously spiced pumpkin whole wheat pancakes!

Yield: 

18 small-medium pancakes

Ingredients: 

1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/3 cups buttermilk
1 cup mashed/canned pumpkin
2 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons brown sugar

)

Instructions: 

1. In a large mixing bowl, whisk together the first 7 ingredients (dry). Set aside.

2. In a separate mixing bowl, whisk together the buttermilk, pumpkin, eggs, sour cream, vanilla, and brown sugar.

3. Add wet mixture to dry and stir gently just until a batter forms (can be lumpy).

4. Cook pancakes on a greased and pre-heated griddle or skillet. Ladle batter onto griddle, spreading it out slightly if needed.

Whole wheat pumpkin pancakes

Be sure to cook these long enough -- they seem to take slightly longer than regular pancakes, so be patient! When they are done, however, they will be tender, moist, and deliciously fragrant!

Serve with hot maple syrup, brown sugar syrup, butter, or just enjoy plain! :)

Whole wheat pumpkin pancakes

Additional Notes: 

I'm sure these would be delicious made with all-purpose flour, if you don't have or want to use whole wheat. :)

Original recipe inspiration from Pinch My Salt blog. :)

Whole wheat pumpkin pancakes

Preparation Time: 

15 minutes

Cooking Time: 

~8 minutes

Tammy's Review: 

We loved these pancakes! We like them plain (hot and fresh!) or with syrup... and any leftovers make a handy snack. :) My rating: 10/10

Whole wheat pumpkin pancakes

Average vote based on 6 reviews.
9.8
out of 10
User Reviews
9
out of 10
Nice fall recipe

We made these pancakes for breakfast! I used spelt flour (2 cups), and they turned out good. They do take longer to cook, and are more mushy than my regular pancake recipe. However they were very tasty! We loved the spices in this.



10
out of 10
A Delicious Way to Use Pumpkin

These are simple to make and very delicious. They do take a bit longer on the griddle, but they are yummy and a healthy. :) I also use my whole wheat bread flour and they turned out great.



10
out of 10
The Best

These pancakes are so flavorful! My 6 year old said they are her favorite, and I'll have to agree. We had these with scrambled eggs and sausage for dinner, which was such a treat on this fall day. Also, I just had regular whole wheat flour and they turned out great.



10
out of 10
Whole Wheat Pumpkin Pancakes

Very, Very Good! Thank you for sharing this WONDERFUL recipe. I look forward to more healthy recipes to share with my family. God Bless :-)



10
out of 10
Wonderful

These were delicious! I used all purpose flour and made your recipe for brown sugar syrup (the non-corn syrup version). Next time I will double the recipe and use a whole can of pumpkin.



10
out of 10
Loved Them!

Tammy, they were wonderful. Fluffy and light with a nice pumpkin flavor. I can't wait until breakfast tomorrow! They did take a bit more time on the griddle, as you said, but they were worth the wait. Thanks for a great recipe!