These whole grain pumpkin spice pancakes are packed with flavor and easy to make. Give your everyday pancakes the perfect twist for the fall season.
What can you do with leftover pureed pumpkin? Well, you can always add some to a vegetable soup for dinner but you can also make it part of your breakfast with these whole grain pumpkin spice pancakes. Your family will love you for it and it’s so easy to do!
It’s true the shops have moved on to the winter holidays and moved past fall but I’m still loving my pumpkin spice! I’ve been baking up chocolate chip pumpkin cookies and my all time favorite mini bourbon pumpkin cheesecakes.
These whole grain pumpkin pancakes have a little bit of oat flour and optional ground flax seeds added to them. This by no means compromises the flavor but it does add a touch of better nutrition to them.
I do love that these pancakes are made without buttermilk too. Most pancake recipes I come across use buttermilk. I don’t know about you, but I rarely keep buttermilk as a stock ingredient.
So, I was happy to work out a recipe that does not require any. Don’t get me wrong, buttermilk gives food a slight tang to the discerning palate and can contribute to a fluffier pancake, which is all great.
However, as long as you don’t over mix this batter too much, you will still get some fluffiness to it.
I should also leave you with one last tip about these pancakes. Be generous with your pumpkin spice! I’ve added 3 teaspoons to this batter which may seem like a lot but I really wanted to taste the flavor.
I used my own homemade pumpkin pie spice so I know the strength of the flavor. If you use a store bought blend, be sure to do a test pancake to determine if you want to add a little more pumpkin spice to your batter.
I first shared this whole grain pumpkin spice pancake recipe on Food Fanatic so be sure to visit it there along with my other recipes.
- ½ cup oat flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 Tablespoons sugar
- 3 teaspoons pumpkin spice
- 1 Tablespoon ground flax, optional
- ¾ cup pumpkin puree
- 1 ¼ cup milk
- 1 egg, beaten
- 1 teaspoon vanilla
- 2 Tablespoons butter, melted
- Whisk together the oat flour, whole wheat flour, baking powder, salt, sugar, pumpkin spice and ground flax in a large bowl.
- In a separate bowl, mix together the pumpkin puree, milk, egg and vanilla.
- Add the wet ingredients into the bowl with the dry ingredients and mix until combined.
- Stir in the melted butter. Be careful not over mix your batter. Let the batter rest for at least 5 minutes.
- Heat a griddle to 350F or a non stick pan coated with oil over medium-low heat.
- Using an ice scream scoop, drop a filled scoop of batter on the griddle. Quickly use the bottom of your scoop to round out and flatten your pancake to a 3-4 inch diameter.
- Cook until the top surface forms bubbles or looks dry on the edges and then flip. Cook until the second surface is golden brown.
- Serve hot with toasted walnuts and maple syrup.
- Overmixing the batter can lead to flatter chewier pancakes.
- This batter will be thicker than normal. The ice cream scoop technique makes handling it easier and results in evenly sized pancakes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 486mgCarbohydrates: 49gFiber: 6gSugar: 11gProtein: 11g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.