Healthy Whole Wheat and Oats Pumpkin Pancakes

These Whole Wheat and Oats Pumpkin Pancakes are super healthy, no oil, no fat, no guilt whole wheat and oats pancakes. They’re fluffy and perfectly spiced, just what you need on a fall weekend breakfast or brunch!

More pumpkin recipes coming your way. Why? Because pumpkin season. And I love it. ‘Nuff said.

But let’s be serious for a moment. These pumpkin pancakes are incredible. They’re everything you want in a perfect breakfast bite. Sweet, fluffy, tender, topped with butter and lots of maple syrup, and some pecans for a bit of crunch. Perfect for fall.

My favorite part is that they’re healthy because I made them with whole wheat flour and oats. And you know what? You won’t even know taste the difference. If anything, they will taste even better. Then if that wasn’t enough, I doused them with maple syrup, a bit of butter and of course pecans. And there you have it, that’s how I roll healthy style.

Why Pumpkin?

Did you know that pumpkin is really good for you? You don’t need to wait until pumpkin season to use it, it’s good year round and it’s available year round in the baking isle of your grocery store.

But pumpkin is low calorie but nutrient dense, packed full of vitamins such as fiber, iron, and even a bit of protein. So if you don’t use pumpkin a lot, what are you waiting for?

Ingredients

• Pumpkin – I use canned pumpkin, really easy, no fuss no muss.
• Wet Ingredients – eggs, brown sugar, applesauce, buttermilk and some vanilla extract. Instead of oil or butter we are using applesauce and trust me you won’t be able to tell the difference. This is a trick I use often, especially in my banana bread.
• Dry Ingredients – whole wheat flour, rolled oats, baking powder and a bit of salt.
• Spices – pumpkin spice. If you don’t have it, all it is is cinnamon, nutmeg, ginger, and ground cloves, so go ahead make your own but don’t skip it.

How To Make Pumpkin Pancakes

1. Combine wet ingredients: In a large bowl whisk together the eggs, brown sugar, applesauce, buttermilk, pumpkin and vanilla extract together until smooth.
2. Combine with dry ingredients: Combine the whole wheat flour with the oats, baking powder and salt in another bowl, or add them directly to the wet ingredients bowl and whisk everything until well combined.
3. Cook the pancakes: Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for 1-2 minutes on the other side.
4. Serve: Serve hot with maple syrup, butter and pecans.

Storing Leftover Pancakes

You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.

FREEZER

To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.

More Must Try Breakfast Recipes:

• Blueberry Buttermilk Pancakes
• Lemon Blueberry Ricotta Pancakes
• Jalapeno Popper Pancakes
• Healthy Whole Wheat And Oats Pumpkin Pancakes
• The Perfect Banana Muffin
• Banana Oatmeal Pancakes With Fresh Cherry Sauce
• Classic Pancakes
• Pancake Muffins
• Easy Waffle Recipe