Start your family’s day with a stack of healthy pumpkin pancakes. My super-nutritious Pumpkin Maple Pancakes are made with whole wheat flour and ground flaxseed as well as milk, eggs, maple syrup, and canned 100% pure pumpkin, so each a serving has nearly a day’s worth of immune-boosting vitamin A.
These pancakes are easy to make, and if your kids are like mine, they’ll probably ask for bananas or raspberries (and pure maple syrup!) on top.
With pumpkin season in full swing and with pancakes topping the list of family breakfast favorites, I put the two together and created these fluffy, super-yummy pancakes.
- Serves: 4 to 5
- Serving size: 3 to 4 pancakes
- Calories: 250
- Fat: 4.5g
- Saturated fat: 1.5g
- Carbohydrates: 42g
- Sodium: 360mg
- Fiber: 5g
- Protein: 11g
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 tablespoons ground flaxseed or wheat germ
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- 2 large eggs, beaten
- 1⅓ cups 1% low-fat milk
- ½ cup canned 100% pure pumpkin
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking powder, and cinnamon in a large bowl.
- In a separate bowl, whisk together the eggs, milk, pumpkin, maple syrup, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.
- Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
- Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip the pancakes, and cook until the other sides are golden, an additional 2 to 3 minutes. Adjust the heat as you go if the bottoms brown too quickly. Repeat with the remaining cooking spray and batter.
Do you have a go-to pancake recipe you make for your family? What ingredients do you tend to add?