Pumpkin Pancakes

Pumpkin Pancakes

5 Reviews
From: EatingWell Magazine, January/February 2014

This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans. If you want to experiment with different types of whole grains, replace up to ½ cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Ingredients 7 servings

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Original recipe yields 7 servings
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  • 1½ cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1½ cups buttermilk (see Tips)
  • 1 cup pumpkin puree
  • ¼ cup toasted chopped pecans (see Tips)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
  • Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
  • To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 2 (4-inch) pancakes
  • Per serving: 201 calories; 8 g fat(1 g sat); 4 g fiber; 27 g carbohydrates; 7 g protein; 11 mcg folate; 29 mg cholesterol; 6 g sugars; 2 g added sugars; 5,513 IU vitamin A; 2 mg vitamin C; 155 mg calcium; 4 mg iron; 379 mg sodium; 213 mg potassium
  • Nutrition Bonus: Vitamin A (110% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ fat

Reviews 5

November 04, 2017
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By: Lindee Miller Goodall
Tried this twice. Once with canned pumpkin and once with puree from a roasted whole pumpkin. In both cases the recipe was too thick and the insides never cooked. Tried adding more milk to thin it but still gooey on the inside even when practically burnt on the outside, even when reducing the temperature and cooking longer. How do you get it so it isn't gooey raw on the inside? We ended up throwing out both batches. Taste is rather bland, add a teaspoon of cinnamon to liven it.
May 20, 2015
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By: EatingWell User
Wonderful freezer staple! I adore this recipe. I made them this past weekend for just my 1 1/2 year old and myself as daddy was away for the weekend. I followed the freezing instructions (single layer and then into bags) and they are awesome quick breakfasts. I am going to be making these regularly on weekends and freezing for the week. They can be a little bland to my taste, but a very tiny amount of syrup is perfect. Pros: Make ahead, kid friendly, healthy
January 01, 2015
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By: tessga
Kid Friendly, Spouse Friendly, Easy Everyone loved these, great fall weekend recipe. very filling and good flavor. Pros: Delicious, filling
November 10, 2014
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By: EatingWell User
I made these this weekend. I substituted whole wheat flour for the white wheat and soured milk for the buttermilk. The batter was really too thick to pour so I had to turn them and flatten with a spatula to prevent them from turning into biscuits! They were tasty though and be sure to toast the pecans, they add crunch and an awesome nuttiness. Also, I'd add more of the pumpkin pie spice. Pros: Hearty, healthy, easy Cons: NULL
November 04, 2014
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By: EatingWell User
I made this recipe for my family on Thanksgiving weekend in Canada and they all loved them. I used fresh pumpkin. We had them with maple syrup, apple sauce, and mulberry sauce. They were easy to make and turned out perfectly.
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