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Prep 15 mins
Cook 10 mins
My family loves these pancakes. They cook up very thick and heavy so two will seriously fill you up. They are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. Also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!
- 2 cups whole wheat flour (I use whole wheat white flour)
- 2 tablespoons brown sugar (I use Splenda Brown sugar baking blend)
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ginger
- 2 cups nonfat milk
- 1 teaspoon vanilla
- 3 tablespoons olive oil (so much better for you and doesn't affect the flavor)
- 1 cup canned pumpkin
- Mix all the dry ingredients well.
- Mix all the wet ingredients in with the dry ingredients until there are no clumps.
- Cook on medium heat until the edges look dry, then flip.
- Remember, these pancakes will be dense and thick. This is how they are supposed to turn out.
- Super good with REAL maple syrup!
I altered this recipe and it came out perfectly! I used all whole wheat flour, added 1/2 tsp of baking soda, 1 egg, and 3 TB of melted butter. The batter was perfect and the pancakes rose up nicely.
Pancake mix was way too thick, added extra milk but that didn't help much. The pancakes stayed gooey inside, flavor was lacking.
Based on the other reviews I was very excited. My excitement soon turned into disappointment. The only change I made was using Agave Nectar in place of the sugar. I have done that in countless other recipes and had amazing results.
The batter was much too thin and needed to be thickened because it just turned into mush in a pan. So I added 1/2 cup more flour. That worked. Then the insides never cooked all the way and over all it was just a mushy experience.
The flavor was just ok for me. :(