Description
Fluffy and flavorful Whole Wheat Pumpkin Pancakes offer a nutritious and delicious breakfast with the hearty goodness of whole wheat flour and natural pumpkin puree, combined with warming spices and plant-based ingredients for a wholesome start to your day.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup plant-based milk
- 2 tablespoons maple syrup (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon (natural flavoring)
- 1/2 teaspoon ground nutmeg (natural flavoring)
- 1 teaspoon natural gelling agent
Optional Toppings
- Smoked turkey bacon
- Maple syrup (natural)
- Plant-based yogurt
- Toasted nuts (e.g., walnuts or pecans)
Instructions
- Prepare the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup (natural), vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and evenly combined.
- Mix the Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking powder, cinnamon (natural flavoring), nutmeg (natural flavoring), and natural gelling agent to ensure everything is light and clump-free.
- Combine Wet and Dry Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the pancakes fluffy and tender.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat, lightly greased if needed. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for an additional 2-3 minutes until golden brown.
- Serve Warm: Stack your pancakes high and top with your favorite garnishes or sides for a perfect breakfast spread.
Notes
- Use fresh pumpkin puree for the best flavor and texture.
- Stir the batter just until combined to prevent tough pancakes.
- Maintain medium heat during cooking to ensure even cooking without burning.
- Let the batter rest for 5-10 minutes to activate the natural gelling agent for improved fluffiness.
- Adjust cinnamon and nutmeg according to your preference for milder or stronger spice levels.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: whole wheat pumpkin pancakes, plant-based pancakes, healthy pumpkin recipe, vegetarian breakfast, fluffy pumpkin pancakes
