Best Ever Whole Wheat Pumpkin Pancakes PT20M https://img3.recipesrun.com/201907/2019/0729/3c/a/473224/300x200x50.jpg 6 servings Ingredients: 1/3 cup Brown sugar 1 1/2 cups Buttermilk 1/3 cup Olive oil 1/2 cup Pumpkin puree 2 tablespoons Vanilla 3 Eggs 1/2 teaspoon Cinnamon 1/4 cup Water 1/2 teaspoon Salt 2 tablespoons Baking powder 2 cups Whole wheat flour Ground cloves A dash of nutmeg
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Best Ever Whole Wheat Pumpkin Pancakes

By lihui

6 Person
20 Minutes
347 Calories
These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. These pumpkin pancakes taught me that whole-grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don’t send my blood sugar spiraling out of control like the regular kind. Yum!

Ingredients

  • 1/3 cup Brown sugar

  • 1 1/2 cups Buttermilk

  • 1/3 cup Olive oil

  • 1/2 cup Pumpkin puree

  • 2 tablespoons Vanilla

  • 3 Eggs

  • 1/2 teaspoon Cinnamon

  • 1/4 cup Water

  • 1/2 teaspoon Salt

  • 2 tablespoons Baking powder

  • 2 cups Whole wheat flour

  • Ground cloves

  • A dash of nutmeg

Method

  • 01
    Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
  • 02
    Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
  • 03
    Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!

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    Best Ever Whole Wheat Pumpkin Pancakes

    4.2

    ( By lihui )

    These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. These pumpkin pancakes taught me that whole-grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don’t send my blood sugar spiraling out of control like the regular kind. Yum!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Calorie 347 Kcal
    • Prep Time 5 Mins
    • Cook Time 15 Mins
    • Total Time 20 Mins
    02 Ingredients
    1/3 cup Brown sugar
    1 1/2 cups Buttermilk
    1/3 cup Olive oil
    1/2 cup Pumpkin puree
    2 tablespoons Vanilla
    3 Eggs
    1/2 teaspoon Cinnamon
    1/4 cup Water
    1/2 teaspoon Salt
    2 tablespoons Baking powder
    2 cups Whole wheat flour
    Ground cloves
    A dash of nutmeg
    03 Method
    Step 1
    Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
    Step 2
    Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
    Step 3
    Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!
    04 Author
    lihui lihui
    134 Recipes

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