Pumpkin Pancakes recipe:

A Delicious and Nutritious Breakfast Treat

If you’re a fan of pumpkin spice season, you’ll love these whole wheat pumpkin pancakes recipe. Not only are they easy to make, but they’re also packed with nutrients and bursting with flavor. In this article, we’ll cover everything you need to know to make the best ever whole wheat pumpkin pancakes recipe, including ingredients, instructions, and serving suggestions.

Table of Contents

1. Why Choose Whole Wheat Flour?
2. Benefits of Pumpkin
3. Ingredients
4. Directions
5. Tips and Tricks
6. Serving Suggestions

1. Why Choose Whole Wheat Flour?

Whole wheat flour is a healthier alternative to all-purpose flour because it contains all parts of the wheat kernel, including the bran, germ, and endosperm. This means it’s higher in fiber, vitamins, and minerals than refined flour. Whole wheat flour also has a nuttier flavor and denser texture that adds complexity to baked goods.

2. Benefits of Pumpkin

Pumpkin is not only delicious but also incredibly nutritious. It’s low in calories and high in fiber, vitamins A and C, and potassium. Pumpkin also contains beta-carotene, a powerful antioxidant that supports healthy vision, skin, and immune function.

3. Ingredients for making pumpkin pancakes recipe

• 1 cup whole wheat flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1 cup milk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

4. Directions

1. In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In a separate bowl, whisk together the pumpkin puree, milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and lumpy.
4. Heat a nonstick skillet or griddle over medium heat. Scoop 1/4 cup batter onto the skillet for each pancake.
5. Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges start to dry out.
6. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, greasing the skillet with additional oil as needed.

5. Tips and Tricks for pumpkin pancakes recipe

• To make the pancakes extra fluffy, separate the egg yolk and egg white. Beat the egg white until stiff peaks form, then fold it into the batter at the end.
• For a more indulgent treat, top the pancakes with whipped cream and maple syrup.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven before serving.

6. Serving Suggestions for pumpkin pancakes recipe

These whole wheat pumpkin pancakes are delicious on their own, but you can also serve them with a variety of toppings, such as:

• Maple syrup
• Whipped cream
• Chopped nuts
• Fresh fruit
• Yogurt
• Nut butter