Whole-Wheat Pumpkin Blueberry Pancakes

Whole-Wheat Pumpkin Blueberry Pancakes

In this recipe:

based on 1 reviews
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44
10 min.
prep
20 min.
total
18 pancakes

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.

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
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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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Very Tasty

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.

- Sherry Carter from Kendallville, IN

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Nutrition Facts

Serving Size: 1/18 of Recipe

Servings Per Recipe: 18

  • Amount Per Serving
  • 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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