Imagine waking up to the warm, inviting aroma of freshly made pancakes that not only taste amazing but are also packed with wholesome goodness! Our Whole Wheat Buttermilk Pumpkin Pancakes are the perfect way to start your day, combining the rich flavors of pumpkin and cinnamon with the nutritional benefits of whole wheat flour. In just 25 minutes, you can whip up a batch of these fluffy delights that will have your family begging for seconds. Ready to elevate your breakfast game? Let’s dive into this delicious recipe that’s sure to impress!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and ground cinnamon until well combined.
- In a separate medium bowl, beat the eggs, then add buttermilk and pumpkin puree. Whisk these wet ingredients until smooth and fully integrated.
- Pour the wet ingredient mixture into the dry ingredients, stirring gently with a wooden spoon or spatula. Mix until just combined - some small lumps are okay. Avoid overmixing to ensure tender pancakes.
- Let the batter rest for 5 minutes to allow the flour to absorb moisture and the leavening agents to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
- Using a 1/4 cup measuring cup, scoop batter onto the hot griddle. Cook until small bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Continue cooking remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with maple syrup, additional butter, chopped nuts, or a sprinkle of extra cinnamon if desired.
Tips
- Measure Carefully: For the best results, make sure to measure your flour and pumpkin puree accurately. Too much flour can lead to dry pancakes, while too little can make them too dense.
- Rest the Batter: Allowing the batter to rest for 5 minutes is key. This helps the flour absorb the liquid, resulting in lighter and fluffier pancakes.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. A few lumps are perfectly fine—overmixing can lead to tough pancakes.
- Control the Heat: Keep your skillet or griddle at medium heat. If it's too hot, the pancakes will burn on the outside while remaining raw inside. Adjust the heat as necessary while cooking.
- Customize Your Toppings: Get creative with your toppings! Try adding chopped nuts, sliced bananas, or a dollop of Greek yogurt for extra flavor and texture.
- Batch Cooking: If you're cooking for a crowd, consider making a double batch. You can keep the pancakes warm in the oven at a low temperature while you finish cooking the rest.
- Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Just reheat them in the toaster or microwave for a quick breakfast!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 95mg
