Are you tired of the “P” word yet?
Not me. I am a pumpkin fanatic, but you probably already knew that.
During the Fall season, I buy at least 2 or 3 cans of pumpkin at Aldi on the weeks I have extra money. I try to keep enough to last all year, but it never works out that way.
One recipe I’ve become addicted to is this one for Healthy Pumpkin Pancakes. I do love the Carrot Pancake recipe I make almost every week, but there’s something comforting about pumpkin during the cold season.
These pancakes are full of pumpkin puree and pumpkin spice, and would be lovely with diced apples and maple syrup on top. It’s like the perfect Fall combination.
In addition to all the pumpkin, I used white whole wheat flour for extra fiber and health benefits, and maple syrup instead of sugar. I got ten pancakes out of this, which is enough to feed the three of us; but this recipe easily doubles if you have a bigger family or want leftovers!
Speaking of leftovers, these pancakes freeze really well. I put mine on a cookie sheet lined with parchment paper and just stuck them in the freezer for a few hours. Then I put them in a freezer bag and now I can pull them out anytime!
Pancakes are pretty much the only food I know Allison will reliably eat. She’s an insanely picky eater, so it can be hard to get extra vitamins and nutrition in her. That’s why I hide as many veggies as I can in her bread items; and the pumpkin puree in these pancakes definitely helps with that!
Whether it’s Christmas morning or just another Fall day, these Pumpkin Pancakes are good pretty much any time. Keep this in your arsenal of Fall recipes!
Like this recipe? Use the extra pumpkin puree to make these Pumpkin Chocolate Chip Muffins!
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/3 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- In a large bowl, combine the flour, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, combine the milk, egg, pumpkin puree, maple syrup, butter, and vanilla. Add the wet ingredients to the dry and stir until just combined.
- Lightly oil a heated frying pan or electric griddle. Using a 1/4 cup, scoop out the mixture and let the pancakes cook for 1-2 minutes until you see bubbles start to form.
- Flip the pancakes and cook for another 1-2 minutes, then transfer to a plate.
- Serve with maple syrup and/or sliced fruit.
Recipe adapted from Cookie and Kate.
These pancakes freeze really well! Place them on a cookie sheet lined with parchment paper and put them in the freezer. Once frozen, transfer them to a gallon-sized freezer bag.