Wholewheat-Pumpkin Pancakes Recipe

Name: Wholewheat-Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 3 Tbsp. sugar; 1 Tbsp. Magic Baking Powder; 1 tsp. pumpkin pie spice; 1/2 tsp. salt; 1 egg; 1 cup 1% milk; 1 tsp. vanilla; 2 Tbsp. canola oil, divided; 1/2 cup canned pumpkin; 1/4 cup maple syrup, warmed

Servings: persons

1 cup whole wheat flour
3 Tbsp. sugar
1 Tbsp. Magic Baking Powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 egg
1 cup 1% milk
1 tsp. vanilla
2 Tbsp. canola oil, divided
1/2 cup canned pumpkin
1/4 cup maple syrup, warmed

1
Combine first 5 ingredients.
2
Whisk egg, milk, vanilla and 1 Tbsp.
3
oil in medium bowl until blended.
4
Add pumpkin; mix well.
5
Stir in flour mixture.
6
Ladle batter onto hot griddle or into hot skillet brushed with some of the remaining oil, using 2 Tbsp.
7
batter for each pancake and brushing griddle or skillet with remaining oil between batches as needed.
8
Cook until bubbles form on tops, then turn to brown other sides.
9
Serve topped with maple syrup.

331

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 11 ingredients. The key ingredients include: 1 cup whole wheat flour, 3 Tbsp. sugar, 1 Tbsp. Magic Baking Powder, 1 tsp. pumpkin pie spice, and more.

Yes, Wholewheat-Pumpkin Pancakes 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.

Wholewheat-Pumpkin Pancakes

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