Ingredients
Scale
- 1 cup of canned pumpkin puree
- 1 ½ cups of whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- ¾ cup Greek yogurt or buttermilk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Optional: chocolate chips, pecans, or cranberries for extra flavor
Instructions
- Begin by whisking together the eggs, Greek yogurt, honey, and vanilla in a large bowl until smooth.
- In a separate bowl, combine the flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the pumpkin puree and optional extras like chocolate chips or nuts.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 2 minutes or until golden brown.
- Repeat with remaining batter and serve warm.
Notes
- Customize with add-ins like chocolate chips, pecans, or dried cranberries.
- For gluten-free, use a gluten-free flour blend.
- For vegan option, substitute eggs with flaxseed or chia seed eggs and use plant-based yogurt and syrup.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
