Whole Wheat Pumpkin Pancakes

Fall is here, which means it’s pumpkin season! Pancakes are for sure Jack’s favorite breakfast food, so I made a version with pumpkin purée, whole wheat flour, pumpkin pie spice and a few other simple ingredients.

The pancakes are fluffy and super moist with a nice hint of pumpkin flavor - not too overpowering. 

This recipes makes about 12 pancakes so if you have leftovers, you can store in the refrigerator and warm up in the toaster.

Serve with pure maple syrup and some apple or banana!

Ingredients

• 1.5 cups whole or oat milk

• 1 egg

• 1 cup pumpkin puree

• 1 teaspoon vanilla

• 2 cups whole wheat flour

• 2 teaspoons baking powder

• 1 teaspoon pumpkin pie spice (or you can use cinnamon)

• 1/4 teaspoon salt

• Butter or ghee for cooking

Instructions

1.  In a large bowl, whisk together the milk, egg, pumpkin puree and vanilla

2. Then add in the flour, baking powder, pumpkin pie spice and salt. Mix with a rubber spatula until just combined

3. Heat a large pan over medium low heat and add a 1/2 tablespoon of butter or ghee

4. Once butter/ghee is melted, add a few spoonfulls of batter to make each pancake

5. Let cook a few minutes until golden brown and then flip to finish cooking

6. Remove to a paper towel-lined plate and cook the rest of the batter (I like to do only 3 pancakes at a time in a large pan - don’t overcrowd). Add more butter or ghee if pan is dry

7. Serve!

Whole Wheat Pumpkin Pancakes