Healthy Pumpkin Pancakes
User Reviews
5
Healthy Pumpkin Pancakes
Description
These pancakes start by whisking together wet ingredients including eggs, milk, yogurt, melted butter, vanilla, maple syrup, canned pumpkin, and pumpkin pie spice. Whole wheat pastry flour and baking powder are stirred in gently to form a thick batter. Cooking pancakes on a medium-heat skillet with additional butter creates a lightly browned exterior while ensuring the interior cooks through without burning.
The texture is somewhat denser than standard pancakes due to whole wheat flour and pumpkin but remains soft and tender. The pumpkin pie spice adds aromatic warmth balanced by the sweetness from maple syrup. Serving these pancakes topped with fresh fruit or pecans provides pleasant contrasts in flavor and texture.
For storage, cooked pancakes freeze well separated by parchment for up to six months and can be reheated in a toaster or microwave. A homemade pumpkin pie spice blend or simple cinnamon can replace the blend. Nutrition estimates exclude optional ingredients and added sodium, so values may vary based on preparation.
Freeze leftover pancakes separated with parchment in airtight containers for up to 6 months.Reheat frozen pancakes in toaster or microwave for about one minute before serving.If pumpkin pie spice is unavailable, use cinnamon or a mix of warming spices like allspice, nutmeg, and ginger.Nutrition info excludes added salt or toppings; adjust calculations as needed based on actual use.
Ingredients
- 2 tablespoons butter melted, plus more for frying pancakes (or olive oil)
- 2 egg
- 1 cup milk preferably whole
- 1/2 cup PLAIN yogurt Greek or regular is fine
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 15 oz. pumpkin canned
- 1 teaspoon pumpkin pie spice see notes
- 1 .5 cups whole wheat pastry flour or spelt flour
- maple syrup for serving (optional, or other fixings
- Fresh fruit
- pecans
Instructions
- In a large mixing bowl, combine butter (2 tablespoons), eggs (2), milk (1 cup), yogurt (1/2 cup), vanilla extract (1 teaspoon), honey (2 tablespoons), baking powder (1 tablespoon), kosher salt (1/2 teaspoon), pumpkin pie spice (1 teaspoon), and canned pumpkin. Mix well using a whisk.
- Add flour (1.5 cups) and stir until just combined (do not overwork, or pancakes will be dense).
- Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon 1/4 cup of batter (or 1/2 cup for larger pancakes) into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon, the back of the measuring cup, or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
- When edges begin to look cooked, use a large spatula to flip the pancake quickly.
- Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
- Top with maple syrup and fixings, and enjoy!
Notes
- Freeze leftover pancakes separated with parchment in airtight containers for up to 6 months.
- Reheat frozen pancakes in toaster or microwave for about one minute before serving.
- If pumpkin pie spice is unavailable, use cinnamon or a mix of warming spices like allspice, nutmeg, and ginger.
- Nutrition info excludes added salt or toppings; adjust calculations as needed based on actual use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 281mg | 12% |
| Potassium | 562mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 11312IU | 226% |
| Vitamin C | 3mg | 3% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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