Whole Wheat Pumpkin Pancakes
Start your day with these delicious Whole Wheat Pumpkin Pancakes – easy to make and perfect for a cozy breakfast!
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.