The boys looove pancakes for breakfast. And these pumpkin pancakes are super delish! They are fluffy and thick and oh so good!
Whole Wheat Pumpkin Pancakes
Adapted from this recipe
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp cinnamon
- 1/4 tsp allspice (you can add 1/2 tsp if you'd like)
- 1/8 tsp nutmeg (I use freshly grated nutmeg, you can add 1/4 tsp if you'd like)
- 1 1/4 cups pureed pumpkin (you can puree it yourself, but a can of pumpkin works just great!)
- 1/3 cup honey
- 1 tsp vanilla
- 1 egg
- 3 Tbsp extra virgin olive oil (coconut oil would be great too)
- 1 1/2 cups unsweetened almond milk (I've used regular milk as well)
Mix the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg together in a large bowl. Then whisk the pumpkin, honey, vanilla, egg, oil and milk together in a medium bowl...make sure it's mixed together well. Add the wet ingredients to the dry ingredients and stir gently until combined. The batter is very thick.
I like to use my electric skillet to cook my pancakes, but a griddle works well too. I heat it up to about 350-375 degrees. Once hot, I spray with a little olive oil and then using a 1/4 cup measuring spoon I pour the batter onto the skillet. I can fit 4-5 pancakes on my skillet at one time. Cook the pancakes until they get a little bubbly around the edges and then flip them over and cook for a few more minutes till they are cooked through.
My kids love these pancakes drizzled with a little pure maple syrup or honey or even just by themselves. The have a ton of flavor which I love! I like to make a double batch and then freeze some for later. Next time you're in the mood for pancakes try these out!