Whole Wheat Pumpkin Pancakes
These fluffy pancakes are made with whole wheat flour, pumpkin puree, and warm spices like cinnamon and nutmeg.
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup milk
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, maple syrup, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix, a few lumps are okay.
- Heat a griddle or frying pan over medium heat.
- Grease the griddle or pan lightly with oil or butter.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
- Serve warm with your favorite toppings like maple syrup, butter, whipped cream, or chopped nuts.
Notes
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- You can use any type of milk you prefer, such as dairy milk, almond milk, or soy milk.
- For extra flavor, you can add a pinch of ground ginger or cloves to the batter.
- If you don't have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and allspice.