These healthy whole wheat pumpkin pancakes were one of the first recipes I developed for this blog, and I love making them regularly. I wrote it up when I was brainstorming lessons for a kids nutrition classes I used to teach. I wanted to figure out something creative to make the topic of “healthy breakfast” fun for kindergartners and first graders. And what could be more fun than cooking something in class!
I thought pancakes would be a great dish to “healthify” since many kiddos have probably only been exposed to traditional boxed white flour pancake mix topped with butter and syrup. So I decided on these pumpkin pancakes made with whole wheat flour and topped with blueberry “syrup”!
I explained to the little ones that our “powerful pumpkin pancakes” were healthier because…
- We made them from scratch. {This means they do not have any additives or preservatives like some of the processed mixes.}
- They were made using whole wheat flour. Whole grains provide more fiber, vitamins, and minerals compared to refined grains.
- We added pumpkin. Canned plain pumpkin is packed with Vitamin A and adds a natural sweetness.
- Instead of that sugary store bought pancake syrup, warmed blueberries make a lovely topping for these pancakes. They add sweetness plus vitamins, minerals, and fiber. {You can also certainly use pure maple syrup if you prefer – just get the real stuff!}
Let me tell ya, there is nothing more joy-sparking than making pancakes from scratch in a roomful of 20 kiddos. It’s amazing how many kids are not exposed to cooking at home, so I love sharing that with them. And in return, I get their wide-eyed glimmer of seeing ingredients become a dish.
We make these a lot at home for my little one too. I’ll make up a big batch and freeze them, that way I can pull one out in the morning quickly. The little one loves them – particularly the blueberry topping…
And I’m a big fan of healthy whole wheat pumpkin pancakes to refuel after a long run. After some double digit miles, nothing tastes better than a big ‘ol stack of pancakes. {Ami I right?!} When I eat ’em post-run, I’ll add in a side of a glass of milk, a hard boiled egg, or some greek yogurt to round out enough protein for recovery.
I know you’ll love these pancakes just as much as the kids I’ve made them for enjoy them (and I do too!). Give them a try and let me know what ya think.
Healthy Whole Wheat Pumpkin Pancakes
Ingredients
Pancakes:
- 1 cup whole wheat pastry flour (regular whole wheat works too, the pancake is just a little denser)
- 1 tbsp baking powder
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1 cup skim milk (or milk alternative of your choice)
- 1/2 tsp vanilla
- 2 tbsp oil
Blueberry "syrup":
- 1.5 cups frozen blueberries
Instructions
- Preheat a large griddle to medium heat (or about 350 degrees if it has a temperature dial).
- Combine all the ingredients for the pancakes in a large bowl and whisk together until the batter is relatively smooth.
- Add the batter to the hot griddle and cook pancakes on that side until bubbles form on top - about 2 minutes or so. Flip and cook for another 1-2 minutes or until pancakes are cooked through.
- Meanwhile, warm frozen blueberries in the microwave for approximately 60-90 seconds, or until they are hot and releasing some of their juices. Alternatively, you can also warm them on the stovetop instead.
- When pancakes are done, top with warm blueberries! (Or pure maple syrup if you prefer!)
Notes
Nutrition
Share with me: What’s your favorite kind of pancake recipe? Have you ever made healthy whole wheat pumpkin pancakes?
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