Whole Wheat Pumpkin Pancake Recipe Learn like a Pro 

This fall-inspired Whole Wheat Pumpkin Pancake dish starts your morning with whole grains and pumpkin.  

– 3 large egg – ⅓ cup brown sugar – ½ cup applesauce – ½ cup canned pumpkin – 1½ cup buttermilk – 2 teaspoon vanilla extract – 1 cup whole wheat flour – 1 cup rolled oat – 2 tablespoon baking powder – ½ teaspoon salt – 1 teaspoon pumpkin spice

Ingredient

Mix eggs, brown sugar, applesauce, buttermilk, pumpkin, and vanilla extract in a large bowl until blended.  

1

Whisk the whole wheat flour, oats, baking powder, and salt in another basin or directly into the wet ingredients mixture until well incorporated.  

2

Allow the batter to rest for 10 minutes before continuing. Pour half a ladle onto a medium-hot griddle and cook for 3 minutes until the sides firm up.   

3

The pancakes should be flipped and cooked for 1-2 minutes more. Serve hot with maple syrup, butter, and pecans.  

4

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