Pumpkin Pancakes Whole Wheat

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 130.6
  • Total Fat: 6.0 g
  • Cholesterol: 17.1 mg
  • Sodium: 190.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Pumpkin Pancakes Whole Wheat calories by ingredient


Introduction

Whole Wheat Pumpkin Pancakes. Whole Wheat Pumpkin Pancakes.
Number of Servings: 13

Ingredients

    1.5 cup Milk, 3.25%
    1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
    1 large Egg, fresh, whole, raw
    2 tbsp Canola Oil
    2 tbsp Braggs Apple Cider Vinegar
    1.75 cup Whole Wheat Flour
    9 tsp unpacked Brown Sugar
    2 tsp Baking Powder
    1 tsp Baking Soda
    1 tsp Allspice
    1 tsp Cinnamon, ground
    .5 tsp Ginger, ground
    2 tbsp Canola Oil

Tips

I have successfully made the pancakes using 1/2 Cup Pumpkin and 1/2 Cup Applesauce. For any recipe calling for baking powder, always make sure it is not expired (for a better product). Cooking time is approximate. In my pan, I make 3 batches. Each batch cooks 5 - 10 minutes (approximately).


Directions

Mix dry ingredients, mix all wet ingredients except last 2 tbsp of oil. Then mix altogether to create batter. As needed, add oil to Medium High Heated griddle. After oil heated, pour batter onto griddle using 1/4 cup for each pancake. Brown both side. My griddle is at 300 degrees.

Serving Size: Makes 13 pancakes; 13 servings