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Whole-Wheat Pumpkin Blueberry Pancakes

Ingredients

2 cups white or regular whole-wheat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups 1% milk
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup packed brown sugar
1 cup fresh blueberries or 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Pure maple syrup

  

Directions

COMBINE flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.

SERVE with maple syrup.

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Whole-Wheat Pumpkin Blueberry Pancakes

(4 stars based on 1 reviews)
Whole-Wheat Pumpkin Blueberry Pancakes are ready in under 30 minutes and packed full of flavors! You can substitute berries or chocolate mini morsels in this recipe to create variations.
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Whole-Wheat Pumpkin Blueberry Pancakes

Ingredients:

2 cups white or regular whole-wheat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups 1% milk
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup packed brown sugar
1 cup fresh blueberries or 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Pure maple syrup

Directions:

COMBINE flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.

SERVE with maple syrup.

Estimated Times:

Prep Time:  10 minutes
 Cooking Time:  10 minutes
 Total Time:  20 minutes

Servings: 18

This recipe is:

Low CalorieLow FatLow SodiumVegetarian

In this recipe:


Review This Recipe
  • Star(s)

    Very Tasty

    Sherry Carter from Kendallville, IN

    Hubby and I thought that these were good. We tried the blueberries first but I am sure we will try the chocolate chips before too long. Great change of pace.


Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 pancakes

  • Calories: 100
  • Calories from Fat: 10
  • Total Fat: 1g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 9g
  • Protein: 4g
  • Vitamin A: 40% of DV
  • Vitamin C: 2% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

This recipe is:

Low CalorieLow FatLow SodiumVegetarian

In this recipe:


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