Best 3 Delicious Pumpkin Wheat Pancakes Recipes
Indulge in a culinary adventure with our delectable Pumpkin Wheat Pancakes, a harmonious blend of autumnal flavors and wholesome ingredients. These golden-brown pancakes are crafted with a unique combination of pumpkin puree, wheat flour, and a symphony of spices, creating a symphony of flavors that will tantalize your taste buds. Accompany these pancakes with a variety of irresistible toppings, from classic butter and maple syrup to decadent whipped cream and fresh berries. Dive into the diverse world of pancake recipes in this article, from fluffy buttermilk pancakes to hearty whole wheat pancakes, each offering a unique taste experience. Whether you prefer sweet or savory, thick or thin, there's a pancake recipe here to satisfy your cravings. Join us on this culinary journey as we explore the endless possibilities of pancake perfection.
Here are our top 3 tried and tested recipes!
WHOLE WHEAT PUMPKIN PANCAKES
These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Provided by Cookie and Kate
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
- In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
- If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Nutrition Facts : ServingSize 1/4 of batch (about 2 small pancakes), Calories 245 calories, Sugar 11.4 g, Sodium 197.9 mg, Fat 8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 5.3 g, Protein 8.4 g, Cholesterol 63 mg
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
YUMMY PUMPKIN WHOLE WHEAT PANCAKES
I have tried many recipes for whole wheat pancakes and was never really satisfied with the result so I have tweaked them to come up with my own. Even my 2 year old gobbles them up! I added pumpkin to this variation but you can modify with banana, blueberries, nuts or whatever you can think to add. The flaxseed and wheat germ can be omitted -- I just add them to give the pancakes an even healthier kick!
Provided by turtlemom
Categories Breakfast
Time 20m
Yield 6-8 pancakes, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the flour, sugar, salt, baking powder, flaxseed, wheat germ and cinnamon in a large mixing bowl.
- Add in the egg, milk, oil and pumpkin. Depending on how thick you like the consistency of your batter, you may want to add a little more milk or water to thin it out as needed.
- Heat electric griddle to 375 degrees. Spray with Pam cooking spray.
- Ladle spoonfuls of batter onto griddle. Once you see bubbles starting to form, flip the pancakes over but do not pat them down! They won't be as fluffy if you pat them.
- Cook until lightly brown on both sides.
- Serve with fruit, syrup, or honey as desired.
Nutrition Facts : Calories 557.8, Fat 18.8, SaturatedFat 5.2, Cholesterol 127.1, Sodium 961.3, Carbohydrate 85.4, Fiber 10, Sugar 27.4, Protein 18.5
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or a pie pumpkin, which are small and sweet. Avoid using a carving pumpkin, as it is too watery.
- Make sure your pumpkin is cooked through: You can do this by roasting it in the oven, steaming it, or microwaving it. The pumpkin should be soft and easily pierced with a fork.
- Use fresh or canned pumpkin puree: If you're using fresh pumpkin, make sure to puree it yourself. Canned pumpkin puree is also a good option, but be sure to check the label to make sure it doesn't contain any added sugar.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: This will help them cook evenly and prevent them from burning.
- Serve the pancakes with your favorite toppings: Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Pumpkin wheat pancakes are a delicious and nutritious breakfast option. They're easy to make and can be enjoyed by people of all ages. Whether you're looking for a fall-themed breakfast or a healthy way to start your day, pumpkin wheat pancakes are a great choice.
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