As the golden leaves start to swirl down from the trees and the crisp air signals the arrival of autumn, there’s something magical about this time of year that always makes me nostalgic. I remember a particular fall morning spent at my grandmother’s cozy home, the aroma of pumpkin wafting through the air as she prepared her famous pumpkin pancakes. She had this old, well-loved recipe that she had adapted over the years, and every bite was a warm hug that filled the soul with comfort.
Those pancakes were more than just breakfast; they were a cherished tradition that brought our family together. Each autumn, we would gather around the large oak dining table, laughter mingling with the sizzling sound of pancakes cooking on the stove. The moment we took our first bites, we were transported back to simpler times—those carefree days of running through piles of leaves, crafting jack-o’-lanterns, and picking apples at the orchard down the road. Every flapjack my grandmother flipped held a story of family, love, and a shared appreciation for the bounties of fall.
As I grew older and began to embrace cooking myself, I wanted to recreate that very essence in my kitchen. That’s how these Whole Wheat Pumpkin Pancakes came to be—my homage to those cherished mornings. By using whole wheat flour, I not only capture the wholesome spirit of my grandmother’s recipe but also add a nutty depth and boost the nutritional value, making them a healthier choice. The blend of warm spices like cinnamon and pumpkin pie spice captures the essence of autumn, while the addition of maple syrup brings a delightful sweetness that reminds me of my childhood.
Whether you’re enjoying them on a lazy weekend morning or serving them at a festive brunch, these pancakes are sure to elicit smiles and memories. Imagine pouring maple syrup over a stack of fluffy pancakes and sprinkling them with toasted pecans for an extra crunch—pure bliss! As you gather your loved ones around the table, I hope these pancakes become part of your family’s traditions, just as they have in mine.
Making Whole Wheat Pumpkin Pancakes
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Ingredients
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup oil
- 1 3/4 cups unsweetened almond milk (or your choice of milk)
- 1/8 teaspoon salt
- 2 tablespoons baking powder
- 2 tablespoons pure maple syrup
- Maple syrup and pecans (for serving, optional)
Directions
- Begin by heating a large nonstick griddle over medium heat.
- In a mixing bowl, thoroughly whisk together the eggs. Then, add in the oil, pumpkin puree, almond milk, and maple syrup, whisking until the mixture is smooth and unified.
- Next, gently fold in the whole wheat flour, baking powder, pumpkin pie spice, ground cinnamon, and salt into the wet mixture. Be careful not to overmix, as this helps keep the pancakes fluffy.
- For each pancake, pour about 1/4 cup of the batter onto the preheated griddle (an ice cream scoop works perfectly for this). Cook for 2-3 minutes, or until bubbles start forming on the surface and the underside is a lovely golden brown.
- Carefully flip the pancakes and cook for an additional 2-3 minutes until cooked through. Repeat this process until all the batter is utilized.
- Serve the pancakes warm, drizzled with maple syrup and topped with pecans if you like. Enjoy your delicious breakfast!
Storing Suggestion
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving.
Cooking Tips
To enhance the flavor, consider adding chopped nuts or chocolate chips to the batter. If you prefer a sweeter pancake, increase the amount of maple syrup. For a lighter texture, replace half of the whole wheat flour with all-purpose flour.
Serving Suggestions
These pancakes pair wonderfully with fresh fruit, yogurt, or whipped cream. A sprinkle of powdered sugar or a dollop of apple butter can also elevate the dish.
Ingredient Substitutions
For a dairy-free option, stick with almond milk or use coconut milk. Instead of eggs, you can use flaxseed meal mixed with water as a vegan substitute.
Seasonal Variations
In autumn, consider adding chopped apples or pears to the batter. In the summer, try incorporating fresh berries for a delightful twist.
Allergen Information
This recipe contains wheat and eggs. To make it gluten-free, substitute with a gluten-free flour blend, and use flax eggs as an alternative to regular eggs.
FAQ:
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Stir well before cooking the pancakes.
What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be used in smoothies, baked goods, or soups. It can also be frozen in portions for later use.
How do I know when the pancakes are done?
Pancakes are done when the surface is covered in bubbles and the edges look set. The bottom should be golden brown.
Can I freeze these pancakes?
Absolutely! Freeze the cooked pancakes in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months.
What toppings work best for these pancakes?
Great toppings include maple syrup, fresh fruit, yogurt, or nuts. You can also drizzle them with chocolate sauce for a sweet treat.
Can I make these pancakes without eggs?
Yes, you can use flaxseed meal or applesauce as a substitute for eggs to make these pancakes vegan.
Whole Wheat Pumpkin Pancakes
Ingredients
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup oil
- 1 3/4 cups unsweetened almond milk or your preferred milk
- 1/8 teaspoon salt
- 2 tablespoons baking powder
- 2 tablespoons pure maple syrup
- maple syrup and pecans for serving, optional
Instructions
- Preheat a large nonstick griddle over medium heat.
- In a large bowl, whisk the eggs thoroughly. Add the oil, pumpkin puree, almond milk, and maple syrup. Whisk until well combined.
- Incorporate the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt into the mixture. Stir gently until the batter is just combined; avoid overmixing to keep the pancakes tender.
- Pour 1/4 cup of batter for each pancake onto the preheated griddle. Cook for 2-3 minutes until bubbles appear on the surface and the bottom turns golden brown.
- Flip and cook for another 2-3 minutes. Continue this process until all the batter is used. Serve the pancakes warm with maple syrup and pecans if desired.
