Advertisement

Pumpkin Pancakes

January/February 2014

Your rating: None Average: 3.4 (40 votes)

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 1/2 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.


2 Reviews for Pumpkin Pancakes

11/10/2014

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.

Hearty, healthy, easy
Comments
11/04/2014
Anonymous

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.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner