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Whole-Wheat Pumpkin Blueberry Pancakes

Whole-Wheat Pumpkin Blueberry Pancakes
Makes:
18 pancakes
Prep Time:
10
minutes
Total Time:
20
minutes
Low CalorieLow FatLow SodiumVegetarian
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.

In this recipe:


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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.


Reviews:

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 

  • 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.

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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