Whole Wheat Gingerbread Pumpkin Pancakes

Name: Whole Wheat Gingerbread Pumpkin Pancake Recipe
Prep time: 2019-02-23T00:00:00+00:00
Cook time: 2019-02-23T00:00:00+00:00
Total time: 2019-02-23T00:00:00+00:00
Yield: About 20 pancakes
Ingredients: 1 1/4 cups old fashioned oats; 1 cup whole wheat pastry flour (regular ww flour can be used); 1 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp grated nutmeg; 1/2 tsp salt; 2 eggs; 1 1/3 cup canned pumpkin (not pumpkin pie mix); 2 tbsp molasses; 1 tbsp maple syrup; 2 cups non-fat milk; 1 tsp vanilla extract; Fresh fruit, nuts and/or maple syrup (if desired)

Oct 4, 2017 by Dara 40 Comments

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Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive!

Weekend pancake battles are the norm at our house. After our long runs, my husband and I need to refill our protein and carb reserves and these whole wheat pancakes pumpkin pancakes with gingerbread flavors, topped with fresh fruit and raw nuts, do the trick.

However, we have to be quick to get our share, as our boys are often engaged in a heated battle of “who can eat the most pancakes”, spurred on by stories of the epic battles my husband used to have with his brother.

This is then often followed by a lecture about “eating just until you feel comfortably full” by me, and a multitude of “Yes, Mum”s, and just as many eye rolls when they think I’m not looking. I suppose if they’re going to have an eating contest, whole wheat pancakes are a better choice than hot dogs or gummy worms.

I boosted the “heart healthy” factor in these pancakes by quickly pureeing some oats in the food processor to form an oat flour of sorts. Don’t shy away from the step. It literally takes one extra minute, and any extra oat flour can be stored in the freezer for future batches of pancakes or scones. However, if you are feeling decidedly non-oaty, feel free to substitute an even portion of whole wheat flour for the oat flour.

The serving size for this recipe is 2 pancakes because these fluffy, spiced pancakes are filling. I make a larger batch because of the aforementioned battle. Alternatively, you can store the remaining batter in the fridge to use for a quick breakfast during the week. Or, of course, you could just half the recipe. It’s up to you.

My family has voted these pumpkin pancakes as the best pancakes we’ve ever made. Perfect for epic battles, I’d say.

Gingerbread Pumpkin Pancakes

To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.

In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.

Pour the egg mixture into the flour mixture and stir to combine.

Heat a frying pan over medium heat or heat an electric griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.

Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.

Other healthy brunch recipes:

Sweet Potato Hash with Creamy Avocado Sauce
Baked Egg Sausage Casserole with Green Chiles
Whole Wheat Apple Spice Pancakes

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Whole Wheat Gingerbread Pumpkin Pancake Recipe

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Loading nutrition data...

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Sunday brunch or a holiday breakfast, these Whole Wheat Oat Gingerbread Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

Yields About 20 pancakes

Ingredients

1 1/4 cups old fashioned oats
1 cup whole wheat pastry flour (regular ww flour can be used)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
2 eggs
1 1/3 cup canned pumpkin (not pumpkin pie mix)
2 tbsp molasses
1 tbsp maple syrup
2 cups non-fat milk
1 tsp vanilla extract
Fresh fruit, nuts and/or maple syrup (if desired)

Directions

Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla. Pour the egg mixture into the flour mixture and stir to combine.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F.
Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.

by From the kitchen of cookincanuck.com

Recipe Notes

Nutritional information includes pancakes only (does not include syrup, fruit or nuts).

Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (Old SmartPoints), 3 (Points+)

This post was originally posted on January 11, 2013 and has been updated.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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