Pumpkin Pancake Recipe

Better-Than-Pumpkin-Pie Pancakes Make Breakfast a Treat

September 16, 2018 by Susi May

I had a leftover can of pumpkin purée and decided to put it to use for breakfast. To the delight of my daughters, I made pumpkin pancakes, but I kept things healthy using whole wheat flour and adding some ground chia seeds into the mix. The outcome was tasty and filling, I might add. Topped with maple yogurt and toasted pecans, these pancakes were a seasonal delight.

Pumpkin Pancakes

Adapted from Martha Stewart Living

Notes

I served with maple yogurt and toasted pecans, but feel free to top off as you wish. A drizzle of maple syrup with sliced bananas would be another delicious topping combination.

Ingredients

1 cup whole wheat flour
1/4 cup ground chia seeds (or flax meal)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
Pinch of ground cloves
1 cup 2 percent milk
6 tablespoons canned pumpkin purée
2 tablespoons canola oil
1 egg

Directions

In a large bowl whisk together all the dry ingredients.
In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
Fold wet mixture into dry ingredients.
Oil a skillet over medium heat. Pour in 1/4 cup batter for each pancake.
Cook pancakes about three minutes per side; serve with toasted pecans and maple yogurt.

Source: Calorie Count