Perfectly Pumpkin Whole Wheat Pancakes
These pumpkin pancakes are quick, easy and delicious on a cool fall or winter morning. They freeze well and make a great snack as well as a breakfast!
Yield: Makes 10-12 pancakes
- 2 eggs
- 2 tablespoons vegetable oil
- 1 ½ cups low-fat milk
- ¾ cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Wash hands with soap and water.
- Break eggs into a medium mixing bowl and beat with a fork. Wash hands with soap and water after cracking raw eggs.
- Add the oil, milk, pumpkin, and brown sugar to the bowl with the eggs. Mix well.
- In a separate large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and spices.
- Add the liquid ingredients to the flour mixture and stir just until the dry ingredients are moistened.
- Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
- Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- These pancakes are soft and moist - prefect finger-food for little ones when cut into bite-sized pieces.
- You can substitute regular whole wheat flour for the white whole wheat flour listed in the recipe.
- Try freezing leftover pancakes by simply placing in a freezer bag and popping in your freezer. The frozen pancakes can be heated in the microwave or placed in the toaster for a quick breakfast or snack.
- Serving Size (1 pancake):
- Calories 150
- Total Fat 4.5g
- Saturated Fat 1g
- Cholesterol 35mg
- Sodium 170mg
- Total Carbohydrates 24g
- Fiber 2g
- Total Sugars 4g, includes 2g Added Sugars
- Protein 5g
- Vitamin D 6%
- Calcium 10%
- Iron 10%
- Potassium 2%
Nutrition Software Used:
ESHA Food Processor