Today, I am excited about two things.
First, October is in full swing, as is fall! As you can imagine, living in Salem, MA brings out the best of this month with halloween-themed festivities. It also means PUMPKIN ALL THE TIME. Pumpkin coffee, pumpkin candles, and these delicious pumpkin pie pancakes. Mmmmmmm.
Second, this is Bowl of Delicious’s 100th post! Woo hoo! I’ve been absolutely LOVING blogging and creating healthy recipes and sharing them. I love that each month more and more people see the blog and try out my food. Blogging is a fascinating world and I’m learning a lot as I go, and I’m very excited to see where this blog will be after 100 more posts! Thanks to all of you who are following, commenting, sharing, and cooking!!
OK enough about that. Back to pumpkin pie pancakes. These are much more important right now :-)
I am calling them pumpkin pie pancakes because they have a texture similar to pumpkin pie; the batter has less flour than usual, and is a bit wetter because a whole can of pumpkin is used. They take slightly longer to set than your traditional pancake, and the result is a creamier (yet somehow still fluffy and light) pancake that is so melt-in-your-mouth yummy you will want to make a big batch so you can freeze half of it for quick breakfasts on work days.
Which is exactly what I did. Frozen extra pancakes are awesome- just stick them in the toaster! It makes an ordinary weekday morning much more special.
Best part? They are made with whole wheat flour and sweetened with honey, rather than regular sugar (similar to my banana chia seed pancakes). They are a guilt-free way to enjoy one of the most decadent-tasting breakfasts in the world. Especially when topped with chopped pecans and maple syrup… YUM.
One quick trick to working with whole wheat flour: be careful not to overwork it. Stir the batter just enough to incorporate and no more, otherwise it will have a tendency to be dense (this applies not only to pancakes, but to cakes and breads as well).
Hope you like these and hope you are enjoying fall as much as I am. And thank you for being here to help me celebrate my 100th post milestone! :-)Print
Pumpkin Pie Pancakes (made with whole wheat flour and no refined sugar!)
Pumpkin pie pancakes are decadent and creamy yet still light and fluffy! Made with whole wheat flour and no refined sugar, you can enjoy this fall treat without any guilt :-)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 14-16 small pancakes
- 2 tablespoons butter, plus more for frying pancakes
- 2 eggs, lightly beaten
- 1 cup whole milk
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 can prepared pumpkin
- 1 .5 cups whole wheat pastry (or spelt) flour
- Maple syrup, fresh fruit, pecans, or other fixings for serving (optional)
- In a large mixing bowl, combine butter, eggs, milk, yogurt, vanilla, honey, baking powder, salt, spices, and pumpkin. Mix well using a whisk.
- Add flour and stir until just combined (do not overwork, or pancakes will be dense).
- Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon approximately 1/4 cup of batter into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
- When edges begin to look cooked, use a large spatula to flip the pancake quickly.
- Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
- Top with maple syrup and fixings, and enjoy!
Freezer directions: You can freeze extra pancakes separated with a small piece of parchment paper for up to 6 months in an airtight container or bag. When you want to eat one, just pop in the toaster or microwave for about a minute!