Best 3 Delicious Pumpkin Wheat Pancakes Recipes

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Pumpkin wheat pancakes are a delightful breakfast or brunch dish that combines the sweet flavors of pumpkin and wheat. This article will provide you with a guide to creating the best pumpkin wheat pancakes, from choosing the right ingredients to perfecting the cooking technique. We will explore the various types of pumpkin puree, the different flours that can be used, and the spices that will enhance the flavor of your pancakes. Additionally, we will provide tips on how to make your pancakes light and fluffy, as well as how to serve them with a variety of toppings. So gather your ingredients and let's get started on creating the perfect pumpkin wheat pancakes!

Let's cook with our recipes!

WHOLE WHEAT PUMPKIN PANCAKES



Whole Wheat Pumpkin Pancakes image

These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.

Provided by Cookie and Kate

Categories     Breakfast

Time 25m

Number Of Ingredients 11

1 cup white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder
1/2 teaspoon cinnamon (for stronger pumpkin "spice" flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk of choice
1/3 cup pumpkin purée
1 egg
2 tablespoons maple syrup or brown sugar
1/2 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil

Steps:

  • If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
  • In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
  • If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  • If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
  • Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  • Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

Nutrition Facts : ServingSize 1/4 of batch (about 2 small pancakes), Calories 245 calories, Sugar 11.4 g, Sodium 197.9 mg, Fat 8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 5.3 g, Protein 8.4 g, Cholesterol 63 mg

QUICK AND EASY PUMPKIN PANCAKES



Quick and Easy Pumpkin Pancakes image

I make these delicious pancakes for my family usually between Halloween and Thanksgiving, although they are welcome any time. Serve with warm maple syrup.

Provided by Matt Lenell

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
⅓ cup canned pumpkin
1 egg
4 teaspoons white sugar
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 teaspoon baking powder
½ cup milk, or more as needed
2 tablespoons pecan pieces, or to taste
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
  • Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
  • Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.

Nutrition Facts : Calories 190 calories, Carbohydrate 31.9 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 493.4 mg, Sugar 8.4 g

HELEN'S PRICELESS PUMPKIN PANCAKES



Helen's Priceless Pumpkin Pancakes image

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

Provided by Montana Mike

Categories     Breakfast and Brunch     Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ¼ cups buttermilk
¾ cup pumpkin puree
4 large eggs, separated
¼ cup white sugar
¾ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 ⅓ cups cake flour
1 ¾ teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  • Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  • Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g

Tips:

  • Use fresh pumpkin puree. Fresh pumpkin puree has a richer flavor than canned pumpkin puree.
  • Add some spices. Pumpkin pancakes are a great way to use up fall spices like cinnamon, nutmeg, and ginger.
  • Make sure your griddle is hot before cooking the pancakes. This will help to prevent them from sticking.
  • Don't overcrowd the griddle. Cook the pancakes in batches if necessary.
  • Serve the pancakes with your favorite toppings. Butter, syrup, and fresh fruit are all great options.

Conclusion:

Pumpkin wheat pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for fall when pumpkin is in season. With a few simple ingredients, you can make a batch of fluffy, flavorful pancakes that the whole family will love. So next time you're looking for a new breakfast recipe, give pumpkin wheat pancakes a try!

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