The Pumpkin Pancakes You’ll Fall For

For nearly a decade, these Whole Wheat Pumpkin Pancakes have been a part of Rachel’s family’s breakfast rotation for good reason. They turn out like all good pancakes should, light and fluffy and delicious. But—listen up, moms—they also include sneaky nutrition, including canned pumpkin and 100 percent whole grains. Win-win!

Be sure to double the recipe and freeze a batch for later, too. Simply freeze the fully cooked and cooled pancakes in gallon-sized freezer bags or containers in single layers divided with parchment paper. Freeze for up to three months. Then, pop them in the toaster or microwave to warm up on busy mornings. What a tasty fall treat! ■

Makes: 14 Pancakes
Ingredients:
2 cups white whole wheat flour (sub: ½ whole wheat and ½ unbleached all-purpose flours)
4 tsp. baking powder
1 tsp. cinnamon
pinch nutmeg
¼ tsp. salt
2 tbsp. brown sugar (or 12 drops liquid stevia)
2 cups milk
4 tsp. melted butter or coconut oil, plus more for greasing skillet
2 eggs
½ cup pumpkin puree (canned pumpkin)
1 tsp vanilla

Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and brown sugar. In a medium mixing bowl, whisk together the milk, melted butter/oil, eggs, pumpkin and vanilla. Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix. Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using 1/3 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown. Serve warm with butter and real maple syrup.

Written by: Polly Conner and Rachel Tiemeyer

As food bloggers, cookbook authors, and freezer cooking evangelists, these local moms are on a mission to “help your home thrive, one delicious meal at a time”. Their popular website, ThrivingHome.org, and cookbooks, including From Freezer to Table (2017) and From Freezer to Cooker (2020), help bring busy families together over healthy, homemade meals. 

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