📝 About This Recipe
Transform your morning into a cozy autumn celebration with these vibrant, veggie-forward pancakes that kids absolutely adore. By blending real pumpkin purée with wholesome oats and warming spices, we create a fluffy, nutrient-dense breakfast that tastes like a treat but packs a healthy punch. These pancakes are naturally sweetened and boast a beautiful golden hue, making them the perfect 'stealth-health' meal for even the pickiest eaters.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups White Whole Wheat Flour (gives a lighter texture than regular whole wheat)
- 2 teaspoons Baking Powder (ensure it is fresh for maximum fluffiness)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon (Ceylon cinnamon is great for kids)
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Kosher Salt
Wet Ingredients
- 1 cup Pumpkin Purée (pure canned pumpkin, not pie filling)
- 1 piece Large Egg (at room temperature)
- 1 1/4 cups Whole Milk (can substitute with oat milk for dairy-free)
- 2 tablespoons Pure Maple Syrup (plus extra for serving)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Vanilla Extract
For Cooking & Garnish
- 1-2 tablespoons Coconut Oil or Butter (for greasing the griddle)
- 1/4 cup Toasted Pecans (finely chopped (optional for kids))
- 1/2 cup Fresh Blueberries (for a 'smiley face' garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°F (95°C). Place a wire rack over a baking sheet; this will keep the pancakes warm and crisp while you cook the remaining batches.
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2
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
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3
In a separate medium bowl, combine the pumpkin purée and the room-temperature egg. Whisk vigorously until the mixture is smooth.
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4
Slowly pour the milk, maple syrup, and vanilla extract into the pumpkin mixture, whisking until fully incorporated.
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5
Gently whisk in the melted butter. Adding the butter last to the wet ingredients prevents it from solidifying if the milk is cold.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to fold the ingredients together.
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7
Stop mixing as soon as no large streaks of flour remain. A few small lumps are perfectly fine; over-mixing will result in tough pancakes.
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8
Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the baking powder to activate, ensuring a fluffier texture.
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9
Heat a non-stick griddle or large skillet over medium-low heat. Lightly coat the surface with a small amount of coconut oil or butter.
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10
Ladle about 1/4 cup of batter onto the griddle for each pancake. Space them at least 2 inches apart to allow for easy flipping.
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11
Cook for 3-4 minutes. Look for bubbles forming on the surface and the edges appearing set and matte.
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12
Carefully flip the pancakes with a wide spatula. Cook for another 2-3 minutes on the second side until golden brown and cooked through.
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13
Transfer the finished pancakes to the prepared wire rack in the oven to keep warm. Repeat with the remaining batter.
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14
Serve warm, stacked high, and decorated with your favorite healthy toppings.
💡 Chef's Tips
Don't over-mix the batter; stop when the flour just disappears to keep them light and airy. If the batter thickens too much while resting, stir in a tablespoon of milk to reach a pourable consistency. Use a low and slow heat setting; pumpkin contains natural sugars that can burn before the center is cooked if the pan is too hot. For extra 'veggie power', you can sneak in 1/4 cup of finely grated carrots along with the pumpkin purée. Freeze leftovers between sheets of parchment paper in a freezer bag for quick weekday toaster breakfasts.
🍽️ Serving Suggestions
Drizzle with a touch of pure maple syrup or a dollop of Greek yogurt for extra protein. Top with sliced bananas or fresh berries to create fun 'pancake faces' for the kids. Serve alongside a small bowl of warm applesauce for dipping. Pair with a glass of cold milk or a warm cup of caffeine-free herbal apple tea. Add a side of turkey bacon or a hard-boiled egg for a balanced, filling meal.