Thick and fluffy hotcakes that are perfect for celebrating the season.
When Fall is in the air, our hearts and tastebuds turn to seasonal flavors. And, what’s more Fall-like than pumpkin? We have something special for you– a way to incorporate that beloved pumpkin flavor into your next breakfast! Our whole wheat pumpkin pancakes are not only delicious, but good for you, too! Honestly, there’s no better way to begin your day.
Pumpkin, Spice, and Everything Nice
Unlike many typical pancake recipes that rely on regular, all-purpose flour, our recipe uses a healthier whole wheat flour. It’s still just as delicious, if not better, because of whole wheat flour’s nuttiness and grainy chew. And, of course, whole wheat flour is an excellent source of fiber. This simple swap is so easy (and yummy!)
For the pumpkin in this recipe, you can use canned or make your own fresh pumpkin puree. If you are making your own puree, butternut squash or acorn squash can be used instead of pumpkin, if desired. Winter squashes, like pumpkin, butternut, and acorn, are all high in vitamin A and fiber.
To amplify that Fall flavor, we are going to add some great spices to our batter. If you have pre-made pumpkin pie spice, feel free to use that. Or, you can use a combination of ground ginger, cinnamon, cloves, or nutmeg. For a variation, swap allspice for the cloves and mace for the nutmeg, in equal proportions. A little vanilla extract also goes in to add another subtle pumpkin-pie note.
The final steps are very typical of a pancake recipe. First you mix the wet ingredients in one bowl, the dry in another. Fold the wet ingredients into the dry flour-spice mixture.
When the batter is done, spray a griddle or non-stick skillet with a little cooking spray, then heat over medium heat. You’ll need about 1/4 cup of batter for each pancake. Cook the pancake until bubbles show on the surface; flip, then finish cooking on the second side.
I like to eat pancakes straight off the griddle (they don’t call them hotcakes for nothing). But if you want to serve them all at the same time, keep them warm in the oven until all the pancakes are cooked and ready to be plated. You can set the oven between 200 and 250 degrees fahrenheit, or use your oven’s “keep warm” setting. You might also want to place a piece of parchment paper between any stacked pancakes to keep them from sticking.
And, for the Grand Finale…
Certainly, you can go traditional and top your pancakes with butter (plant-based or regular) and a nice organic maple syrup. But, why not try something special?
These pancakes would be great topped with slow cooker apple butter or applesauce. Honey or agave are also great sweet toppings. If you want the pancakes to be more of a dessert, consider topping them with dairy-free coconut whipped topping.
Oh, and keep in mind…you don’t have to wait until FALL to try these. Pumpkin is good for you and tastes great no matter what the calendar says.
Whole Wheat Pumpkin Pancakes
- 1/3 cup plus 1 tablespoon pumpkin puree canned unsweetened (not pumpkin pie filling) or homemade pumpkin puree
- 1 cup milk reduced-fat or skim OR non-dairy milk such as almond, rice or soy milk
- 1 egg
- 1 teaspoon real vanilla extract optional
- 1 1/4 cups white whole wheat flour
- 2 tablespoons coconut palm sugar or sucanat any dry sugar substitute equivalent of 2 tablespoons sugar will work
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice or 1/2 teaspoon each of powdered ginger, cinnamon, nutmeg and clove
- 1/4 teaspoon salt
- 2 tablespoons butter melted, you can use butter substitute such as Earth Balance, 2 tablespoons coconut oil, or your favorite cooking spray
- Mix together the pumpkin, milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, spices, and salt. Fold mixture into dry ingredients.
- Coat a skillet, griddle, or saute pan with cooking spray (or alternatives) and place over medium heat. Ladle about 1/4 cup of the batter for each pancake. If necessary, use the back of the ladle to spread the pancake into a circle. Cook pancake for about 3 minutes, until bubbles form on the surface. Flip the pancake and cook for an additional 3 minutes on the other side.
- Makes about 6 pancakes.
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If you try these scrumptious whole wheat pumpkin pancakes, let us know what you thought of them in the comment section!
Can’t get enough pumpkin?! Check out our 15 best pumpkin recipes.