Whole Wheat Pumpkin Pancakes

Jan 14 2015

Spice up your breakfast with these fall flavored pancakes.
Recipe adapted from Dairy Council of California

Serves 8 

Dietitian's Tip: 

Whole wheat pastry flour has more protein, fiber, and nutrients without making these pretty pancakes too dense. Instead of syrup, try serving with yogurt, warm berries, cooked apples, and/or a sprinkle of slivered almonds. 


2 ½ cups whole-wheat pastry flour
2 tablespoons baking powder
3 teaspoons cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
2 eggs
2 cups low-fat buttermilk
¼ cup olive oil
1 cup pumpkin puree 


Combine flour, baking powder, salt, cinnamon, and ginger in a large bowl. Whisk together eggs, buttermilk, olive oil, and pumpkin puree in a large bowl. Add the wet ingredients to the dry ingredients. Mix until just incorporated.

Heat a griddle over medium heat. Pour ¼ cup of pancake batter and cook until small bubbles appear and the sides are set. Flip and cook until golden brown. 

Nutrition Information: 

Per serving: 265 calories, 10 g total fat, 2 g saturated fat, 37 g carbohydrates, 8 g protein, 7 g fiber, 496 mg sodium, 96 mg potassium, 7 mg magnesium, 189 mg calcium