Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups whole wheat flour or gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- ¾ cup milk (dairy or plant-based)
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
- Pinch of salt
Instructions
- Start by whisking together the eggs, milk, honey, and vanilla in a large bowl until smooth. Add the pumpkin puree and mix thoroughly.
- In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chopped walnuts or pecans if desired.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip carefully and cook for another 2 minutes or until golden brown. Repeat with remaining batter.
- Serve warm with toppings like fresh berries, maple syrup, or Greek yogurt. Garnish with cinnamon or powdered sugar for extra flair.
Notes
- For gluten-free pancakes, use a gluten-free flour blend in place of whole wheat flour.
- To make vegan, substitute eggs with flaxseed or chia seed eggs and opt for plant-based milk.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Cooking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100 grams)
- Calories: 180 kcal Kcal
- Sugar: 8 grams
- Sodium: 150 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 35 mg