Pumpkin Pancakes

January/February 2014

Your rating: None Average: 3.6 (67 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.

4 Reviews for Pumpkin Pancakes

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.

Make ahead, kid friendly, healthy
Kid Friendly, Spouse Friendly, Easy

Everyone loved these, great fall weekend recipe. very filling and good flavor.

Delicious, filling

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

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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