Pumpkin pancakes are a delicious and festive fall breakfast option. They are also surprisingly healthy, especially if you make them with whole wheat flour and other nutritious ingredients.
This recipe for healthy and whole wheat pumpkin pancakes is easy to follow and produces delicious and fluffy results. The pancakes are packed with nutrients, including fibre, protein, and vitamins A and C. They are also low in saturated fat and cholesterol.
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 1/2 cup milk
- 1 egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Heat a large skillet or griddle over medium heat. Grease the pan with cooking spray or butter.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes immediately with your favourite toppings, such as maple syrup, honey, fresh fruit, or nuts.
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- To make sure the pancakes are cooked through, insert a toothpick into the centre of one. If the toothpick comes out clean, the pancake is done.
- If you want to add more flavour to your pancakes, you can add a pinch of ground ginger or allspice.
- You can also add other ingredients to the batter, such as chopped nuts, chocolate chips, or dried fruit.
- Serve your pumpkin pancakes with a side of fresh fruit and yogurt for a complete and balanced breakfast.
- If you are looking for a decadent breakfast option, top your pancakes with maple syrup, whipped cream, and a sprinkle of cinnamon.
- For a protein-rich breakfast, serve your pancakes with a side of scrambled eggs or bacon.
Leftover pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a minute or two, or warm in a pan over medium heat.
Pumpkin pancakes are a delicious and nutritious breakfast option. They are easy to make and can be customised to your liking. Try this recipe for healthy and whole wheat pumpkin pancakes today!