These easy pancakes make a fantastic breakfast that is healthy, light, high in fiber and delicious. Whole wheat flour provides fiber and pumpkin puree contributes soluble fiber, vegetable goodness and moisture. Topped with real maple syrup they are reminiscent of pumpkin pie without the guilt.
Recipe makes about 16 – 4-inch pancakes.
Tools
Large mixing bowl
Medium mixing bowl
Spatula
Small whisk (or fork for beating wet ingredients)
Skillet
Non-stick cooking spray
Ingredients
Muffins
- 2 cups whole wheat pastry flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 cup milk
- ¾ cup buttermilk
- 3 eggs
- ¾ cup pumpkin puree
- ¼ cup olive oil
Directions
- Combine dry ingredients (first 3 ingredients) in a large bowl using a dry whisk.
- In a medium bowl combine the wet ingredients (remaining 5 ingredients) by whisking lightly (a light froth will begin to form on top).
- Pour wet ingredients into dry ingredients and stir gently using whisk to combine. Do not overmix. Only mix until evenly combined. Some small lumps are ok. These will “melt” as the batter rests and cooks.
- Heat a skillet over medium heat and lightly coat with non-stick spray. Pour about ¼ cup of batter per pancake (batter will be on the thick side).
- Cook until edges are starting to set and some bubbles stay open (do not fill in completely when they pop) than flip and cook another 1 to 2 minutes. DO NOT press down on the pancake. You want to preserve the bubble to create a light fluffy pancake.
Pumpkin Pancakes Recipe Notes:
- Whole wheat flour is more forgiving to overmixing than all-purpose so there is less fear that overmixing will result in a tough pancake. That said, mix only as much as you need to.
- If you do not have whole wheat pastry flour a mixture of half all-purpose flour and half whole wheat flour also works great. You can use all-purpose flour if that is all you have but you will significantly reduce the amount of fiber in the recipe.
- You can use all milk if you do not have buttermilk on hand.
- Resist the urge to tap the top of your flipped pancake with the spatula or push down on it to make sure it has “good contact”. Just flip and watch the pancake rise up on the skillet. Tapping or pushing down on the pancake results in a flat doughy pancake because all the air is squeezed out from the batter removing the “lift”.
- Light and fluffy pancakes require a “light” hand when mixing and cooking. Let the leavening agents and proteins do their job.
- It only takes 1-2 minutes per side to cook these pancakes. If they are scorching too quickly reduce the heat to ensure you get good bubble formation on top before the bottom gets too brown.
- Make sure the batter on top is still plenty wet when you flip to the other side. This allows for an evenly fluffy and moist final product. If the top of the pancake has many bubbles and looks set you waited too long to flip. Flip the pancake earlier next time.
Recipe inspired by Pumpkin Pancakes recipe published in “Better Homes and Gardens” magazine
Cooking at home can be delicious and nutritious
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