Whole-Wheat Pumpkin Spice Pancakes
Made with warm spices and pumpkin puree, these pancakes are perfect for a healthy and hearty autumn breakfast! All the flavors of fall will hit you with one bite!
Ingredients
- 2 cups milk
- 2 tbsp white or apple cider vinegar
- 2 cups whole wheat flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp pumpkin pie spice
- 1/3 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 2 tbsp oil
- 1 cup toppings of choice (chocolate chips, nuts, shredded coconut, etc.)
Instructions
- Place a large frying pan over a stove set to medium heat. Grease pan with cooking spray.
- While the pan heats, whisk together the milk and vinegar in a small bowl and set aside for 5 minutes. In a large bowl, stir together the flour, baking powder, baking soda, salt and pumpkin pie spice. To the dry ingredients, add the brown sugar, pumpkin puree, eggs, oil and the curdled milk mixture. Whisk all the ingredients together until the batter is smooth and no lumps of flour remain.
- Using a 1/4 cup measure, spoon batter onto the hot, greased pan. Add toppings if desired. When the edges of the pancakes begin to bubble and look a bit dry, flip them with a spatula. Allow the pancakes to cook 2-3 more minutes or until both sides are golden brown. Remove pancakes from the pan onto a plate. Continue making pancakes until the batter is gone. Be sure to grease your pan between each batch of pancakes to prevent sticking.
- Serve pancakes warm with maple syrup and butter if desired.
Notes
*Pancakes will keep in the fridge 3-4 days. After that time, it's best to place any leftovers in an airtight container in the freezer where they will keep up to 3 months. Be sure to thaw in the microwave before eating.
**Calories are calculated for one pancake made with 1/4 cup of batter. Calorie count does not include any additional toppings.