Fluffy Pumpkin Pancakes
This pumpkin pancakes recipe screams fall flavors! They’re made with entire grains, pumpkin puree, maple syrup, and pumpkin pie spice.
Favourite Pumpkin Pancake Recipe!
There’s nothing higher than waking up on a Sunday morning and making a large stack of fluffy pancakes. These pumpkin pancakes are the proper 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.
What You Want for Pumpkin Pancakes
- White Complete 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 superb supply of vitamin A and has quantity of protein and fiber. PS: be sure to make use of unsweetened pumpkin puree as an alternative 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 important wholesome fats addition to moisten up these pancakes much more!
- Maple Syrup: as an alternative of white sugar or brown sugar, we opted for our favourite all-natural sugar, maple syrup! Slightly little bit of maple syrup goes a great distance and produce out all the fantastic flavors of the pumpkin pie spice!
Flour: Attempt swapping the white entire wheat flour for regular entire wheat flour, oat flour, or gluten-free baking flour. We do NOT advocate swapping the flour for a nut flour similar to coconut or almond.
Pumpkin Puree: Don’t have pumpkin puree available? Attempt applesauce, butternut squash puree, or candy potato puree!
Maple Syrup: Use one other liquid sweetener similar to honey or agave instead of the maple syrup.
Egg: Whereas we haven’t examined a vegan technique, attempt swapping the two eggs out for two flax eggs.
Don’t overlook concerning the toppings! No pancake is full with out its toppings. Listed below are our suggestions:
- Coconut whipped cream
- Nuts: walnuts or pecans
- Maple syrup
- Nut Butter
How you can 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.
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.
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.
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 both sides, flipping when bubbles begin to kind within the middle of the pancake. when Repeat till all pancake batter is gone.
High along with your favourite toppings and revel in!
Energy: 310kcal Carbohydrates: 41g Protein: 10g Fats: 11g Fiber: 6g Sugar: 9g
Pictures: pictures taken on this publish are by Erin from The Picket Skillet.