Whole Wheat Pumpkin Pancakes

These Whole Wheat Pumpkin Pancakes make a delicious yet healthy breakfast for the whole family. Serve with Greek Yogurt Honey Cinnamon Dip, recipe included.

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Calories 89kcal

Author Sandra

Ingredients

1 1/4 cups whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Greek Yogurt Honey Cinnamon Dip

6 ounces Greek Yogurt I love Chobani Vanilla
pinch cinnamon – to taste
drizzle honey – to taste

Instructions

Preheat a griddle to medium heat.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil, and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
Ladle 1/3 cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown.

Greek Yogurt Honey Cinnamon Dip

Mix together and put on the side of the plate to dip the pancakes into. My kids love this when the pancakes are cool, they pick up the whole pancake with their hands and dip it in there. Don’t mind that, it just means fewer dishes for me.

Notes

Adapted from Two Peas and A Pod

Nutrition