Wholewheat Pumpkin Spice Pancakes

Wholewheat Pumpkin Spice Pancakes | Mama Papa Bubba

Mmm…  These delicious pumpkin spice pancakes are quickly becoming a weekend staple in our house…  In fact, they’re so good that it’s very likely that I might not go back to making regular pancakes until next spring.  {Not that I think anyone around here would mind.}

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The pancakes themselves are so sweet and cake-like that they’re delicious all on their own, but that doesn’t stop us from adding pure maple syrup, nuts, seeds, and maple flakes as we see fit.

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Also delicious?  A big dollop of your favourite plain yogurt.  The tartness is absolutely delicious with the sweetness of the pancakes and syrup.

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The other thing I love about this recipe is that it makes enough regular-sized pancakes for us to eat, several extras for the freezer {easy breakfasts ahead!}, and about 10 or so mini pancakes that I can include in Miss G’s bento as a school snack.

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Here’s our recipe…

Wholewheat Pumpkin Spice Pancakes {adapted from this recipe by A Pinch of Yum}

  • 1 1/2 cups of milk
  • 1/2 cup of puréed pumpkin
  • 1/3 cup of your favourite oil {we use coconut oil in its liquid state}
  • 1/3 cup of pure maple syrup
  • 3 eggs
  • 2 teaspoons of pure vanilla
  • 1 teaspoon of pumpkin pie spice {or your own blend of cinnamon, ginger, nutmeg, and cloves}
  • 2 cups of wholewheat flour
  • 2 tablespoons of baking powder
  • 1/2 teaspoon of sea salt

Thoroughly whisk the top set of ingredients in a large mixing bowl.  Mix the dry ingredients in a separate bowl before gently incorporating them into the wet ingredients.  Ladle batter onto a hot, oiled griddle or pan and cook on one side before flipping the pancakes and cooking the other side for just another minute.  Serve with your favourite toppings.



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