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Pumpkin Pumpkin Pancakes with Applesauce

These pumpkin pancakes are made by mixing pumpkin puree with a batter that includes whole wheat flour, eggs, and a touch of applesauce to replace some oil. The batter is folded gently, then cooked on a hot griddle until golden brown, resulting in fluffy, tender pancakes with a slightly moist crumb and vibrant pumpkin color.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups whole wheat flour
  • 1 cup pumpkin puree unsweetened
  • 2 large eggs
  • 1 cup unsweetened applesauce to replace part of the oil
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk
  • Griddle or skillet
  • Spatula

Method
 

  1. Mix the whole wheat flour, baking powder, cinnamon, and salt in a large bowl until evenly combined.
  2. In a separate bowl, whisk together the eggs, pumpkin puree, and applesauce until smooth and slightly frothy.
  3. Pour the wet mixture into the dry ingredients, then gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
  4. Preheat a griddle or skillet over medium heat until hot. Lightly grease with butter or cooking spray.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, around 2-3 minutes.
  6. Flip the pancakes carefully with a spatula, then cook for another 2-3 minutes, until golden brown and cooked through.
  7. Remove the pancakes from the skillet and place on a plate. Repeat with the remaining batter, adjusting the heat as needed.
  8. Serve warm with your favorite toppings like honey, Greek yogurt, or a sprinkle of cinnamon.