Best Ever Whole Wheat Pumpkin Pancakes
These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. Yum!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup olive oil
- 1 1/2 cups buttermilk
- 1/2 cup pumpkin puree
- 2 teaspoon vanilla
- 1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
- 2 cups whole wheat flour
- 2 tablespoons (yep) baking powder
- 1/2 teaspoon salt
- 1/4 cup water
Steps
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Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
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Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
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Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| eggs | 3 | - | - |
| brown sugar | 0.3333333333333333 cup | - | - |
| olive oil | 0.3333333333333333 cup | - | - |
| buttermilk | 0.5 cups | - | - |
| pumpkin puree | 0.5 cup | - | - |
| vanilla | 2 teaspoon | - | - |
| cinnamon + a dash of nutmeg and ground cloves | 0.5 teaspoon | Rp 35.000/kg | Rp 88 |
| whole wheat flour | 2 cups | - | - |
| 2 tablespoons | - | - | |
| salt | 0.5 teaspoon | - | - |
| water | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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