Whole Wheat Pumpkin Pancakes for Two Recipe

Name: Whole Wheat Pumpkin Pancakes for Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole wheat flour; 1/4 cup flour, all-purpose I used half barley and half all-purpose flour; 1/2 tablespoon baking powder; 1/4 teaspoon salt; 1 tablespoon brown sugar packed; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 3/4 cups evaporated milk; 1/2 cup pumpkin; 4 tablespoons vegetable oil such as olive oil, canola oil, etc.; 1 large eggs; 1 teaspoon vanilla extract

Servings: persons

3/4 cup whole wheat flour
1/4 cup flour, all-purpose I used half barley and half all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon brown sugar packed
1 teaspoon cinnamon
1/2 teaspoon allspice
3/4 cups evaporated milk
1/2 cup pumpkin
4 tablespoons vegetable oil such as olive oil, canola oil, etc.
1 large eggs
1 teaspoon vanilla extract

1
Preheat the oven to 200 degrees F.
2
In a large mixing bowl, whisk together the flours, baking powder, salt, sugar, cinnamon and allspice until well combined.
3
In a medium bowl, add the evaporated milk, pumpkin, oil, eggs, and vanilla; whisk until smooth.
4
Pour the wet ingredients into dry ingredients.
5
Mix until just incorporated and moistened.
6
Heat a large nonstick skillet over medium heat or a greased griddle.
7
Spray with cooking spray before you add the batter into the pan.
8
For each pancake, pour 1/4 cup batter into greased hot pan or griddle.
9
Cook until the top is bubbly and the edges are dry, about 3 minutes.
10
Turn the pancakes, cook until the other side becomes golden and brown, another 3 minutes or so.
11
Keep the pancakes warm in preheated oven.
12
Serve with maple syrup or honey.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup whole wheat flour, 1/4 cup flour, all-purpose I used half barley and half all-purpose flour, 1/2 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Whole Wheat Pumpkin Pancakes for Two falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pumpkin Pancakes for Two

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