Fluffy Pumpkin Pancakes (10g protein)

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This pumpkin pancakes recipe screams fall flavors! They’re made with entire grains, pumpkin puree, maple syrup, and pumpkin pie spice.

Stack of pumpkin pancakes.

Favourite Pumpkin Pancake Recipe!

There may be nothing higher than waking up on a Sunday morning and making a large stack of fluffy pancakes. These pumpkin pancakes are the right fall pancake recipe and you’ll love them.

Made with white entire wheat flour and actual pumpkin puree, these pumpkin pancakes are flavored with maple syrup and pumpkin pie spice to really make them a fall dream.

wet ingredients in bowl.

What You Want for Pumpkin Pancakes

  • White Entire Wheat Flour: this pumpkin pancakes recipe name for a 100% entire grain flour, which is hearty and higher for you than enriched white flour. Whereas entire wheat flour is a favourite to bake with as a result of it’s not as heavy as traditional entire wheat flour.
  • Pumpkin Puree: Pumpkin is a wonderful supply of vitamin A and has a very good quantity of protein and fiber. PS: be certain to make use of unsweetened pumpkin puree as a substitute of pumpkin pie filling (simple to combine up!)
  • Coconut Oil: this recipe calls for less than 2 tablespoons of oil and coconut oil is such an excellent wholesome fats addition to moisten up these pancakes much more!
  • Maple Syrup: as a substitute of white sugar or brown sugar, we opted for our favourite all-natural sugar, maple syrup! A bit of little bit of maple syrup goes a good distance and produce out all the fantastic flavors of the pumpkin pie spice!
pouring syrup on pumpkin pancakes.

Ingredient Swaps

Flour: Strive swapping the white entire wheat flour for regular entire wheat flour, oat flour, or gluten-free baking flour. We do NOT suggest swapping the flour for a nut flour resembling coconut or almond.

Pumpkin Puree: Don’t have pumpkin puree readily available? Strive applesauce, butternut squash puree, or candy potato puree!

Maple Syrup: Use one other liquid sweetener resembling honey or agave rather than the maple syrup.

Egg: Whereas we haven’t examined a vegan technique, strive swapping the two eggs out for two flax eggs.

Toppings

Don’t overlook in regards to the toppings! No pancake is full with out its toppings. Listed here are our suggestions:

  • Coconut whipped cream
  • Cinnamon
  • Nuts: walnuts or pecans
  • Maple syrup
  • Nut Butter
pumpkin pancakes on plate.

The way to Freeze Pancakes

To freeze these pumpkin pancakes, allow them to cool fully. Then, stack two of them collectively and tightly wrap them with a chunk of plastic wrap. Then wrap them once more with a chunk of tin foil.

Place them within the freezer for as much as 3 months.

To thaw: take away them from the freezer and unwrap them. Then, allow them to thaw for five minutes on the freezer earlier than pulling them aside. Defrost them within the microwave OR in your toaster.

Directions 

  • Place dry elements into a big bowl and whisk to mix.

  • Then, in a separate bowl crack 2 eggs and whisk. Add almond milk, pumpkin puree, maple syrup, and vanilla and whisk.

    wet ingredients in bowl.
  • Add dry elements into moist elements and blend ensuring all elements are mixed. Lastly, add in 2 tablespoons melted coconut oil and blend once more.

    pumpkin pancake batter.
  • Subsequent, warmth a big skillet over low/medium warmth. Spray skillet with non-stick cooking spray.

  • Utilizing a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake prepare dinner for 2-3 minutes on all sides, flipping when bubbles begin to kind within the heart of the pancake. when Repeat till all pancake batter is gone.

  • Prime together with your favourite toppings and revel in!

Diet details

Energy: 310kcal Carbohydrates: 41g Protein: 10g Fats: 11g Fiber: 6g Sugar: 9g

Pictures: pictures taken on this put up are by Erin from The Wood Skillet.



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