Imagine waking up to the most irresistible aroma of warm spices and pumpkin filling your kitchen - these whole wheat pumpkin pancakes are about to transform your ordinary breakfast into an extraordinary culinary experience! Packed with wholesome ingredients and bursting with fall flavors, these pancakes aren't just a meal; they're a cozy morning hug on a plate that will have your family racing to the breakfast table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup milk
- 2 large eggs
- 2 tablespoons maple syrup
- Butter for cooking
Instructions
- In a large mixing bowl, whisk together whole wheat flour, baking powder, ground cinnamon, and nutmeg until thoroughly combined and free of lumps.
- In a separate medium bowl, blend pumpkin puree, milk, eggs, and maple syrup until smooth and well integrated. The mixture should have a consistent orange-brown color.
- Pour the wet ingredients into the dry ingredients and gently fold together. Mix until just combined, being careful not to overmix. Some small lumps are acceptable and will help keep the pancakes tender.
- Let the batter rest for 5 minutes to allow the flour to absorb moisture and the baking powder to activate, which will help create fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter, ensuring even coverage.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Cook until small bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the opposite side for an additional 1-2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adding butter to the pan between batches as needed. Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- Serve warm with additional maple syrup, a sprinkle of cinnamon, or your favorite pancake toppings like chopped nuts or whipped cream.
Tips
- Don't overmix your batter! Gentle folding keeps pancakes tender and fluffy.
- Let the batter rest for 5 minutes to activate the baking powder and improve texture.
- Use medium heat to ensure even cooking without burning.
- Look for small bubbles on the surface as your signal to flip.
- Keep cooked pancakes warm in a low-temperature oven to maintain their perfect texture.
- For extra richness, use whole milk or even replace some milk with buttermilk.
- Experiment with toppings like toasted pecans, whipped cream, or a sprinkle of extra cinnamon.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 110mg
