These Whole Wheat Healthy Pumpkin Pancakes are light, fluffy, and perfect for fall!
There’s just something magical about a stack of warm, fluffy pancakes that feels like a cozy hug on a crisp morning. And boy, is there a cozy hug waiting for you with this recipe.
These whole wheat pumpkin pancakes are the perfect seasonal twist on one of everybody’s favorite breakfast foods (who doesn’t love pancakes?). The earthy sweetness of the pumpkin with the nutty notes of the whole wheat flour is an autumnal match made in heaven. Add a little pumpkin pie spice to the mix, and you’ve got an irresistible bite that’s reminiscent of one of everybody’s favorite fall desserts (and who doesn’t love pumpkin pie!?).
Drizzle them with pure maple syrup, add a handful of nuts, or top them with a dollop of creamy yogurt or nut butter — these pancakes are all about enjoying fall’s favorite flavors in every delicious bite.
Are Whole Wheat Pumpkin Pancakes Healthy?
Healthy is in the recipe name for a reason! These are a much healthier alternative to your standard pancake recipe made with all-purpose flour. Whole wheat flour contains more fiber than regular flour, along with vital vitamins and minerals — iron, protein, calcium, and B vitamins, to name a few. Pumpkin is a superfood loaded with vitamins A, K, and E, along with copper, iron, and magnesium. And the avocado oil in this recipe is chock full of healthy fats. However, with all that being said, this recipe does contain 1/2 cup of raw cane sugar, so it’s best eaten in moderation — especially if you’re topping your pancakes with maple syrup (more sugar).
The Versatility Of Pumpkin Pie Spice
Pumpkin pie spice is the heart of this recipe, infusing each pancake with the warm, inviting flavors of fall. What exactly is pumpkin pie spice, you ask? It’s a cozy mix of cinnamon, nutmeg, ginger, and cloves. Sometimes, you’ll also see allspice and cardamom included, too. While its most common use is for flavoring pumpkin pie, it has uses that go far beyond that one classic dessert.
You can add pumpkin pie spice to coffee and lattes, cookies and pastries, yogurt, ice cream, and even roasted foods (it’s delicious on some roasted squash!). Pumpkin pie spice doesn’t have to be limited to sweet applications, either — it can be used in savory dishes like mac and cheese, curry, and chili. So, if you find yourself wondering what to do with your leftover pumpkin pie spice after making these pancakes, you should know the sky’s the limit!
How To Make Ahead And Store
Let your pumpkin pancakes cool completely before storing them. That way, they won’t trap moisture from the steam and become soggy. Once they’re cool, place them in an airtight container or wrap them tightly in plastic wrap. They’ll keep in the fridge for up to 3 days. To freeze them, place a piece of parchment paper between each pancake to prevent sticking, then stack them in a freezer-safe container or zip-top bag. They’ll last in the freezer for up to 2 months.
Serving Suggestions
Top your stack with Homemade Almond Butter, Cashew Butter, or Pumpkin Seed Butter (staying on theme!). And, once you perfect these pumpkin pancakes, I recommend giving these other pancake recipes a try: Oatmeal Protein Pancakes, Paleo Banana Pancakes, and Fluffy Cottage Cheese Pancakes.
Recipe
Equipment
- Griddle
Ingredients
- 1 cup white whole wheat flour (120 grams)
- 1/2 cup raw organic cane sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup warm water
- 1/4 cup avocado oil
- 4 teaspoons baking powder
- 1/2 cup unsweetened almond milk
- 1/2 cup canned pumpkin purée
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk the flour, sugar, pie spice, and salt.
- In a separate large bowl, whisk the water, oil, and baking powder until foamy. Add in the milk, pumpkin, and vanilla and whisk until combined.
- Add the dry ingredients into the wet and whisk until just combined, but a few small lumps remain. Do not over-mix.
- Heat your griddle to 300 degrees Fahrenheit and spray it generously with cooking spray.
- Fill a 1/4 cup sized measuring cup about 3/4 of the way full and pour onto the griddle, spreading out slightly. Repeat with the remaining batter.
- Cook until the edges of the pancakes look cooked, bubbles start to form on the top, and the bottom is golden, about 4 minutes. Gently flip and cook another 3 to 4 minutes.
Leave a Comment