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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 Time10 mins
Cook Time15 mins
Servings: 14 -16 small pancakes
Author: Elizabeth Lindemann

Ingredients

Instructions

  • 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!

Notes

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!