Fluffy Pumpkin Pancakes
User Reviews
5.0
78 reviews
Excellent
Fluffy Pumpkin Pancakes
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These Fluffy Pumpkin Pancakes are soft, comforting, and surprisingly healthy. Nothing beats a spiced pumpkin treat on a crisp fall morning as the most delicious weekend breakfast!
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Ingredients
- 1 ½ cups whole milk
- 2 TB vinegar
- 1 cup pumpkin puree 100% pure
- 1 large egg
- 2 TB olive oil
- 6 TB brown sugar packed
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp dry flax meal
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp nutmeg
- ½ tsp cloves
- 1 ½ TB cinnamon
- ½ tsp ground ginger
- ½ tsp table salt
- Optional toppings: pats of butter, toasted chopped pecans or walnuts, maple syrup, or berries.
Instructions
- Combine milk with vinegar and let sit at room temp for at least 10 minutes while you make the batter.
- In a large bowl, whisk together both flours, ground flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt until fully incorporated.
- In another large bowl, whisk together pumpkin puree, egg, brown sugar, and olive oil until well combined and smooth. Add the milk/vinegar and stir until well incorporated.
- Fold together the wet and dry ingredients until incorporated, but do not overmix. A bit of lumpiness is good. Batter will be thick.
- Heat well-greased frying pan or griddle on medium-high heat. When pan is medium-hot*, pour about 1/4 to 1/3 cup of batter per pancake, taking care not to overcrowd. Immediately smooth top out a bit, if needed, right after pouring onto pan.
- Once first side is golden brown, flip pancakes over with a very large spatula. It helps to keep pan greased and not let it get overly hot, or cakes will brown too quickly. Serve with desired toppings.
Notes
- If making these pancakes with a frying pan, splash about a teaspoon of water on the pan to see if it's the right temperature. If the water beads and dances, the pan is ready. If it barely sizzles, it needs more time.
- You can omit whole wheat flour and use 2 cups of all purpose flour instead, if you'd like.
- Dry flax meal can be substituted with almond meal. Or, you can omit it altogether if preferred. Flax meal provides fiber and nutrients, while also acts as a binder and thickener.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
23mg
(8%)
Sodium
336mg
(14%)
Potassium
190mg
(5%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
3904IU
(78%)
Vitamin C
1mg
(1%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 336mg | 14% |
| Potassium | 190mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 3904IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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