One of my very favorite things about fall has always been pumpkin pancakes. I loved when my mom would whip up her delicious pumpkin pancakes and we’d sprinkle a heaping spoonful of powdered sugar over the top. Still one of my favorite breakfasts! I’ve been wanting to make my own pumpkin pancake recipe for several years now, and I’ve finally got it! Made with whole wheat flour and natural sugars, these pumpkin pancakes are healthy and wholesome, while also tasting so much like those pumpkin pancakes I had as a kid! They are sweetened with maple syrup and coconut sugar, so they are a tad more indulgent than your everyday pancake. Whether you eat them plain as a snack, with a dash of maple syrup, or sprinkle some chocolate chips in the batter, you’ll love these spiced, cozy pancakes!
Whole Wheat Pumpkin Pancakes
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ½ cup avocado oil or any oil
- ¼ cup maple syrup
- ½ tsp vanilla
- 1 cup whole wheat flour
- ¼ cup coconut sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- In a medium sized bowl, whisk together the pumpkin, eggs, oil, maple syrup, and vanilla.
- In a separate bowl, mix the dry ingredients together.
- Gently stir the dry ingredients into the wet ingredients until just combined, careful to not overmix the batter.
- Melt some butter in a fry pan or griddle on low heat. When the butter is hot, pour about a scant 1/4 cup of batter into the pan. Cook the pancakes until their bubbly (about 3-4 minutes) and then flip. Cook for another 3-4 minutes until done. Enjoy!
Notes
