How to store leftovers

Place leftover pancakes on a plate and wrap with foil or plastic wrap or transfer to a re-sealable plastic bag. Refrigerate up to three days.

Freeze flat on a baking sheet. Once solid, transfer the frozen pancakes to a resealable plastic freezer bag and freeze up to one month. Make sure to press as much air out of the bag as possible. Thaw and heat through by placing them on a microwave-safe plate. Heat in the microwave on high for 1 minute and 20 seconds for 2 pancakes (do not stack when microwaving.)

To reheat refrigerated left-over pancakes heat in the microwave about 20 seconds per pancake. For best results do not overheat and keep the pancakes on the plate (not stacked) so that they heat through evenly. We do not recommend reheating in the oven as they get dried out.

How to make dairy free

You can make this dairy free by mixing lemon juice with a neutral unsweetened plant milk (we like oat milk best.) Place 2 tablespoons lemon in the bottom of the measuring cup then fill to the 1 3/4 cup line. Stir well.

Healthy Whole-Wheat Pumpkin Pancakes {Fluffy & Moist}

Description

These fluffy Whole-Wheat Pumpkin Pancakes are made with pumpkin puree, pumpkin pie spice, buttermilk and the nourishing goodness of whole-grain flour. Serve up a hearty and wholesome stack with pure maple syrup for a healthy fall breakfast!

Ingredients

Scale

2 cups white whole-wheat flour or whole-wheat flour
2 teaspoons cinnamon or pumpkin pie spice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs
1 ¾ cup buttermilk
1 cup pumpkin puree
2 tablespoons avocado oil, melted coconut oil or organic canola oil, plus 2 teaspoons for griddle
1 ½ teaspoons vanilla extract

Instructions

Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.)

While griddle heats, whisk flour, cinnamon or spice, baking powder, baking soda and salt in a medium bowl.

Whisk eggs in a medium bowl until foamy. Beat in buttermilk, pumpkin and 2 tablespoons oil.
Add dry ingredients and stir to combine. If the mixture thickens as it sits or is too thick, gently stir in up to 1/3 cup water to thin the batter.
Lightly brush griddle with ½ teaspoon oil. Ladle batter about 1/4 cup at a time onto the griddle, spacing so they do not run together. Cook the pancakes until browned on the bottom, 2 to 4 minutes.
Carefully flip the pancakes over and continue cooking until browned on the bottom, 2 to 3 minutes. Keep cooked pancakes warm while cooking the remaining batter, re-brushing the griddle with the remaining oil as necessary.

Notes

To Keep Warm

Transfer the cooked pancakes to a baking sheet and keep warm in an oven set at 250 degrees F.

Make Ahead, Storage and Freezing

Leftovers: Keep wrapped to prevent them from drying out. Refrigerate up to three days.

Freeze: Freeze them flat on a baking sheet. Once solid, transfer the frozen pancakes to a resealable plastic freezer bag and freeze up to one month. Thaw and reheat in the microwave (about 1 minute and 20 seconds for 2 pancakes.)

Reheat: To reheat refrigerated left-over pancakes heat in the microwave for about 20 seconds per pancake.

Skillet Directions

This recipe can be made in a large non-stick skillet. Make sure to regulate the temperature of the pan between batches as it will get hotter and hotter as you go. Brush with additional oil as necessary.

Prep Time: 20 mins
Cook Time: 15 mins
Category: breakfast
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 231
Sugar: 5 g
Fat: 7 g
Carbohydrates: 31 g
Fiber: 6 g
Protein: 10 g

Keywords: whole wheat pumpkin pancakes,healthy pumpkin pancakes