I love pumpkin all year round, but I am keenly aware of the fact that “traditional” pumpkin season is on it’s way out, as we make room for fresh fruit and berries (which I love too, don’t get me wrong, I love it all!) Do you have a few cans of pumpkin left in your pantry that you want to use up? These pancakes are a great way to rid your home of pumpkin and make way for summer treats!
Pumpkin is great for your body (packed with vitamins, fiber, and anti-oxidants, also low in calories) and it is easily mixed into pancakes. I love adding a boost of nutrition to a traditionally “lacking” meal, such as pancakes. This breakfast also contains whole wheat flour, adding to the nutritional benefits! Don’t get me wrong, these pancakes are delicious, you’ll never know (or remember) that they are great for your body.
Serve topped with maple syrup and butter, simply yummy!
Whole Wheat Pumpkin Pancakes
- 2 cups whole wheat flour
- 3 Tbs. sugar
- 1 Tbs. baking powder
- 2 tsp. cinnamon (or pumpkin pie seasoning)
- 3 Tbs. butter, melted
- 1 cup pumpkin puree
- 2 eggs, slightly beaten
- 1 1/2 cups milk
- 1 tsp. vanilla
In a large bowl whisk together the flour, sugar, baking powder, and cinnamon (or pumpkin pie seasoning.)
In a medium bowl combine the melted butter, pumpkin, eggs, milk, and vanilla.
Stir the wet ingredients into the dry until combined with just a few lumps remaining. Let the batter sit while you pre-heat the pan.
Heat a large skillet on medium. Place butter or coconut oil in the pan and melt. Spoon the batter into the pan, using 2-3 tablespoons of batter per pancake. Cook on one side until the batter is bubbly (2-3 minutes) and then flip, cooking it for one minute on the other side. Remove from the pan and serve hot. Remove until all the batter is cooked.
Pancakes freeze really well. Place any left over cakes in a ziplock bag and freeze. Reheat in a toaster oven or the microwave.