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Whole Wheat Pumpkin Pancakes

Serves

Serves Icon

6

Cost/Serving

Cost Per Serving Icon

$0.33

Serving Size: 2 pancakes

Ingredients

  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup nonfat milk
  • 1/3 cup pumpkin puree
  • 1 egg
  • 1 tablespoon oil (canola or vegetable)
  • 2 tablespoons maple or pancake syrup

Instructions

  1. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together with a fork in a medium bowl.
  2. Beat milk, pumpkin puree, egg, oil, and syrup together in a small bowl.
  3. Add the wet ingredients to the dry ingredients. Stir until just combined.
  4. Heat a skillet over medium low heat. Spray with nonstick cooking spray.
  5. Pour pancake batter into the skillet using a 1/4 cup measuring cup. Cook until the pancakes have bubbles on the top and the edges are slightly dry, about 3–4 minutes. Flip pancakes and cook for about 2–3 minutes more.

Tips

Use leftover pumpkin puree in Hot Pumpkin Drink.

Print Recipe

Print Recipe

Nutrition Facts

6 servings per recipe
Serving Size: 2 pancakes
Amount Per Serving

Calories 140

 
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 0.5g
3%
Trans Fat 0g
 
Cholesterol 30mg
10%
Sodium 220mg
10%
Total Carbohydrates 22g
8%
Dietary Fiber 3g
11%
Total Sugars 7g
 
Includes 4g Added Sugars
8%
Protein 5g
 
Vitamin D 1mcg
6%
Calcium 97mg
8%
Iron 1mg
6%
Potassium 191mg
4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.