Light and fluffy Healthy Pumpkin Pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spice, and naturally sweetened with maple syrup. They are the perfect cozy breakfast for fall!
Milk
Pumpkin puree
Eggs
Oil
Maple syrup
Pumpkin pie spice
Cinnamon
Pure vanilla extract
Baking powder
Salt
Baking soda
White vinegar
Whole wheat or spelt flour
Pecans, butter, maple syrup,
yogurt, sour cream (for topping)
Mix wet ingredients and spices: In a large bowl, add milk, pumpkin puree, eggs, oil, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, baking powder and salt.
Create air bubbles: Add baking soda to teaspoon and pour vinegar slowly over it above bowl. Make sure to empty all of baking soda from a spoon and whisk well until combined.
Cook: Preheat ceramic non-stick griddle or large skillet over medium – high heat. Using 1/3 cup measuring cup, spread batter and cook 3-4 minutes. Flip and cook a bit longer.
Chopped pecans, butter, maple syrup, yogurt or sour cream all taste great. You could even try creamy almond butter for a protein boost. Add whipped topping for decadent brunch!