This fall, wake up to a stack of these healthier pumpkin pancakes made with whole grains, aromatic spices, honey, and 100% pure pumpkin puree.
What would autumn be without all things pumpkin?! Now that fall is officially here, it’s time to start cooking and baking with all the winter squash I can get my hands on. Hopefully there won’t be any shortages of canned pumpkin this year because I definitely want to get my fill of this beta-carotene-rich veggie!
I actually posted these Healthier Pumpkin Pancakes back in 2011 as part of The Recipe ReDux theme “Fresh From the Pumpkin Patch,” but back then my food photography was baaaaad, and to be honest, the recipe needed some tweaking too. So just in time for the fall season, and with the help of my assistant Kaleigh, here is the new and improved recipe and, even better, these gorgeous photos!
Kaleigh really deserves a major shoutout for her talent in getting these amazing pour shots. Let’s give this girl a round of applause, shall we?! (By the way, Kaleigh has a recipe of her own for Healthy Pumpkin Pancakes, so be sure to check that out too! Hers are downright healthy, mine are just a little bit healthier, lol!)
When making these pancakes be sure to use 100% pumpkin puree, not pumpkin pie filling or mix. The only ingredient you should see on the label is pumpkin; the pie filling has added sugar and spices. No need for any of that since this recipe calls for you to include a tablespoon of honey and aromatic warming spices of your own, including cinnamon, ground ginger, and nutmeg.
I don’t think you’ll find these pancakes too sweet, so I like to serve them the same way I serve most other pancakes – with some low-fat plain Greek yogurt for a protein boost, warm maple syrup for some added sweetness, and a side of fruit to round out your breakfast meal.
I think a batch of these Healthier Pumpkin Pancakes is in order this weekend. What about you?!
Healthier Pumpkin Pancakes
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 large egg
- 2 large egg whites
- 1 1/2 cups nonfat milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 cup pumpkin puree
- Coconut oil or butter for greasing the griddle
- Maple syrup for serving (optional)
- Non-fat plain Greek yogurt for serving (optional)
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk the eggs, egg whites, milk, vanilla, and honey. Add in the pumpkin and whisk until combined.
- Whisk the wet ingredients into the dry ingredients until just combined and smooth. Allow batter to rest 10 minutes.
- Over medium-low heat, grease griddle with oil or butter. Using a 1/4-cup measuring cup, drop the batter onto the griddle and smooth with a spatula. Cook until the edges are set and the batter begins to bubble in the middle. Flip and cook on other side for another couple of minutes until bottom is lightly browned and pancake is cooked through.
- Repeat with the remaining batter. Serve hot with warm maple syrup and yogurt.
Are you excited for pumpkin season?
What’s your favorite pumpkin recipe?
Photo credit: Kaleigh McMordie
This post originally appeared on Nutritioulicious in October 2011.