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This fall, wake up to a stack of these healthier pumpkin pancakes made with whole grains, aromatic spices, honey, and 100% pure pumpkin puree. Get the vegetarian and nut-free recipe @jlevinsonrd.

Healthier Pumpkin Pancakes

This fall, wake up to a stack of these healthier pumpkin pancakes made with whole grains, aromatic spices, honey, and 100% pure pumpkin puree.
Course Breakfast, Brunch
Cuisine Nut-Free, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 -14 pancakes
Author Jessica Levinson

Ingredients

  • 1.5 cup white whole wheat flour (or use 3/4 cup all purpose flour & 3/4 cup whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 1/2 cups nonfat milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • Coconut oil or butter for greasing the griddle
  • Maple syrup for serving (optional)
  • Non-fat plain Greek yogurt for serving (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. 

  2. In a medium bowl, whisk the eggs, milk, honey, and vanilla. Add in the pumpkin and whisk until combined.

  3. Whisk the wet ingredients into the dry ingredients until just combined and smooth. Allow batter to rest 10 minutes.
  4. Over medium-low heat, grease griddle with oil or butter. Using a 1/4-cup measuring cup, drop the batter onto the griddle and smooth with a spatula. Cook until the edges are set and the batter begins to bubble in the middle. Flip and cook on other side for another couple of minutes until bottom is lightly browned and pancake is cooked through.
  5. Repeat with the remaining batter. Serve hot with warm maple syrup and yogurt.